Photo: Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers Recipe
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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By susanharb
on February 09, 2012
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Made these last night. Instead of chicken, I used leftover pork loin from the previous night. I added some fresh chopped tomatoes and a few pepper flakes for some heat. Served with a dollop of sour cream and a splash of salsa. My husband who says he does not like mexican all that much, gave this one a two thumbs up.
By LindseyBraun
on July 12, 2011
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These were excellent! I left out the hearts because I've never had them and was nervous! Everything else was wonderful! I would serve it with sour cream and lettuce and tomatoes next time too!
By Mizzle81
Oklahoma City, OK
on June 12, 2011
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Yummy, easy to make and my family likes it! I did, however, omit the roasted red peppers.
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