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Creamy Chicken-and-Artichoke Quesadillas

Yield Makes 6 servings
Prep: 10 min., Cook: 18 min. Experiment with different fillings, such as roasted red bell peppers, chopped fresh broccoli, or shredded carrots.

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)

How to Make It

  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.