Artichoke Quesadillas Recipe

Ingredients for Artichoke Quesadillas

• 1 clove garlic, minced
• Marinated Artichoke Hearts
• Basil Leaves
• Flour Tortillas
• Monterey Jack Cheese
• Poblano Chile

How to Make Artichoke Quesadillas

1. Mince 1 clove of garlic using a food processor or fine grater.
2. Add 1 (14-ounce) can of drained artichoke hearts and 1/4 cup packed fresh basil leaves to the food processor.
3. Pulse until the mixture is finely chopped but not pureed.
4. Spread 2-3 tablespoons of the artichoke mixture onto one half of each large flour tortilla (approximately 10-12 inches).
5. Sprinkle 1/3 cup of shredded Monterey Jack cheese (or your preferred Mexican blend) over the artichoke spread.
6. Top with 2-3 thin slices of your favorite chili (jalapeño recommended).
7. Fold the tortillas in half, pressing gently to seal. Brush both sides lightly with 1 tablespoon of olive oil.
8. Heat a large non-stick skillet over medium-high heat.
9. Add 2-3 quesadillas to the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly.
10. Remove from the skillet and let cool slightly before cutting into 4-6 wedges.
11. Serve immediately and enjoy! Consider serving with sour cream or guacamole for an extra kick.