This quick and easy dish makes a delicious meal or cut into wedges and serve as a hors d'œuvre. Try it with our Spicy Yogurt Mango Salsa
| 14 | oz | artichoke hearts (1 can drained and chopped) |
| 1 | clove | garlic (finely chopped) |
| 6 | burrito size flour tortillas (10-inch) | |
| 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | c | Monterey Jack cheese (grated) |
| 1 | c | cooked chicken (about 4oz. thinly sliced) |
| 1⁄2 | c | shredded mozzarella cheese |
In medium bowl, combine artichokes, yogurt, monterey jack cheese and garlic.
Evenly spread mixture on 3 tortillas and top with chicken, mozzarella cheese and remaining tortillas.
In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook quesadillas over medium-high heat for about 2-3 minutes until tortilla is golden brown, turning once, and cook for 1-2 minutes until second side is golden brown and cheese is melted.