Chicken and Artichoke Quesadilla
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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