Chicken and mixed vegetable quesadillas with artichokes, mushrooms and roasted red peppers

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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

Use imperial measurements

Method

How to make Chicken and mixed vegetable quesadillas with artichokes, mushrooms and roasted red peppers

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 one side of each tortilla with an equal amount of chicken, mushrooms, red peppers and artichokes. Top vegetables with grated cheese. Fold over tortillas, making a half moon.

3) Place quesadillas in (or on) prepared pan and cook for 3 minutes on each side, until golden brown and cheese melts.

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