Creamy Chicken-and-Artichoke Quesadillas

recipe
Prep: 10 min., Cook: 18 min. Experiment with different fillings, such as roasted red bell peppers, chopped fresh broccoli, or shredded carrots.

Yield:

Makes 6 servings

Recipe from

Southern Living Cooking School

Ingredients

1 (14-oz.) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 garlic clove, minced
6 burrito-size flour tortillas
1 cup chopped cooked chicken
1/2 cup (2 oz.) shredded mozzarella cheese
Salsa (optional)

Preparation

1. Stir together chopped artichoke hearts and next 3 ingredients; spread mixture evenly over top of 3 tortillas. Top evenly with chopped chicken, shredded mozzarella cheese, and remaining tortillas.

2. Cook quesadillas, one at a time, in a large nonstick skillet over medium-high heat, 2 to 3 minutes on each side or until lightly browned and cheese is melted. Cut into eighths, and serve immediately with salsa, if desired.

April 2007
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