Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 2 cooked chicken breast halves
  • 8 (6 to 8-inch) flour tortillas
  • 1/2 cup chopped red onions
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced roasted red peppers (from water-packed jar)
  • 1/2 cup sliced artichokes (from water-packed can or jar)
  • 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla
Directions

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.


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