Recipe by Southern Polar Bear
If you like artichokes, you will LOVE these Artichoke Quesadillas. They are so simple to make and the taste is outstanding! They can be served as an appetizer or as a light lunch/dinner with rice and beans (or something else) on the side. This recipe is from azfamily.com.
- 1 large garlic clove, peeled
- 2 (6 ounce) jars marinated artichoke hearts, drained and liquid reserved
- 6 large basil leaves, cut in chiffonade (finely cut strips or ribbons)
- 6 flour tortillas (8- to 10-inches in diameter)
- 2 cups monterey jack cheese, grated
- 1 poblano chile, roasted, peeled and cut into thin strips
Directions See How It's Made
- With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
- Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
- Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
- Arrange a few strips of chili over the cheese.
- Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
- Heat a large non-stick skillet over medium-high heat.
- Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
- Remove from skillet and cut into 4 to 6 wedges.
- Repeat with remaining quesadillas.