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
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Ingredients
| 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 |
Directions
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.
Nutrition Information
|
390
CALORIES
|
14g
TOTAL FAT
|
20g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
390
130
|
||
| % Daily Value* | ||
| Total Fat | 14g | |
| Trans Fat | 0g | |
| Cholesterol | 35mg | |
| Sodium | 760mg | |
| Total Carbohydrate | 47g | |
| Dietary Fiber | 8g | |
| Sugars | 3g | |
| Protein | 20g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
dinner