Mock B-Dubs Spinach Artichoke Flatbread Appetizer

I already showed you my homemade pretzel recipe earlier today, so now I wanted to share my Mock Buffalo Wild Wings Spinach Artichoke Flatbread recipe.

Ingredients

-2 tbsp butter
-1 clove garlic, minced
-1/4 tsp crushed red pepper flakes
-2 tbsp flour
-1 1/2 cups skim milk
-1/4 tsp salt
-1/2 cup grated Parmesan cheese
-5 ounces frozen spinach, thawed and squeezed/drained of all liquid
-6 medium soft tortilla shells (real flatbread is too expensive for me so I use these instead)
-1/2 cup shredded Asiago or Fontinella cheese
-1 can artichokes, drained, rinsed, dried, and chopped

Preheat oven to 425-degrees and bake soft tortilla shells on a cookie sheet for about 5-10 minutes (just enough time to crisp them up so they can handle the weight of the sauce and artichokes)

Melt butter in a saucepan then add chopped garlic and crushed red pepper flakes. Spoon in flour and stir for about 30 seconds (just enough time to get rid of flour taste but not to burn the flour) then whisk in milk. Continue whisking and add grated Parmesan cheese. You are basically making a roux that you would for homemade Alfredo sauce. But this is a little thicker than traditional Alfredo sauce.

Turn heat off and add completely drained spinach. Make sure to squeeze the water out of it.

Fold the spinach into the sauce.

Spread spinach sauce onto crisp tortilla shells, sprinkle chopped artichoke hearts on top and then add some shredded Asiago or Fontinella cheese on top.

Bake 425-degrees for about 5-10 minutes, or until edges of tortilla shells start to turn golden brown.
And there you go, my version of Buffalo Wild Wings Spinach Artichoke Flatbread Appetizer.