Creamy Chicken-and-Artichoke Quesadillas

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


Makes 6 servings

Recipe from

Southern Living Cooking School


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)


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note