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.
Yield: Makes 6 servings
- 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.
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