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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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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 . Ingredients:
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:
1. With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
2. 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).
3. 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.
4. Arrange a few strips of chili over the cheese.
5. Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
6. Heat a large non-stick skillet over medium-high heat.
7. Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
8. Remove from skillet and cut into 4 to 6 wedges.
9. Repeat with remaining quesadillas.
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