Artichoke Quesadillas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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