Artichoke Quesadillas
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
241
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).