12 ounces frozen artichoke heart quarters, thawed
2 tablespoons lemon or lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced chipotle en adobo, divided
1/2 teaspoon salt
8 corn tortillas
1 cup grated pepper jack or Manchego cheese
Optional: small handful fresh spinach, chopped
Salsa verde for serving
Combine thawed artichoke hearts with lemon juice, oil, garlic, 2 teaspoons of the minced chipotle, and salt. Toss together well. Marinate up to two days, refrigerated, but at least 30 minutes.
Set oven to 450ºF. Spread artichokes into shallow baking pan and roast for about 30-40 minutes, stirring once or twice. They should be a bit dried and beginning to crisp at the edges. Remove from oven and coarsely chop. Mix in remaining 1 teaspoon chipotle.
Assemble quesadillas: tortilla, 2 tablespoons cheese, 1/4 of the artichokes (and spinach) 2 more tablespoons cheese, tortilla.
Transfer to a griddle over medium-low heat and cook until cheese is beginning to melt. Carefully turn and cook another 2 minutes or so until all the cheese is melted and tortillas are crisp.
Cut into quarters and serve with salsa verde