Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 cooked chicken breast halves |
8 (6 to 8-inch) flour tortillas |
1/2 cup chopped red onions |
1/2 cup sliced mushrooms |
1/2 cup sliced roasted red peppers (from water-packed jar) |
1/2 cup sliced artichokes (from water-packed can or jar) |
1/4 cup shredded monterey jack or pepper jack cheese, for each quesadilla |
Directions:
1. Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
2. Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.
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