Ingredients for Artichoke Quesadillas
- 1 clove of garlic
- 1 (14-ounce) can of drained artichoke hearts
- 1/4 cup packed fresh basil leaves
- 2-3 large flour tortillas (10-12 inches)
- 1/3 cup of shredded Monterey Jack cheese
- 2-3 thin slices of poblano chile
- 1 tablespoon of olive oil
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How to Make Artichoke Quesadillas
- Mince 1 clove of garlic using a food processor or fine grater.
- Add 1 (14-ounce) can of drained artichoke hearts and 1/4 cup packed fresh basil leaves to the food processor.
- Pulse until the mixture is finely chopped but not pureed.
- Spread 2-3 tablespoons of the artichoke mixture onto one half of each large flour tortilla (approximately 10-12 inches).
- Sprinkle 1/3 cup of shredded Monterey Jack cheese (or your preferred Mexican blend) over the artichoke spread.
- Top with 2-3 thin slices of your favorite chili (jalapeño recommended).
- Fold the tortillas in half, pressing gently to seal. Brush both sides lightly with 1 tablespoon of olive oil.
- Heat a large non-stick skillet over medium-high heat.
- 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.
- Remove from the skillet and let cool slightly before cutting into 4-6 wedges.
- Serve immediately and enjoy! Consider serving with sour cream or guacamole for an extra kick.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
58g
Carbs
11g
