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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (46)

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Average Rating:

Total Reviews: 46

Showing 11-20 of 46

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  • on June 25, 2009

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    Despite was a few reviewers suggested, I did not cook any of my vegitables before stuffing my quesadillas. I just baked four small chicken cutlets (instead of breasts seasoned with a little salt and pepper. I followed the recipe exactly, and it turned out wonderful. The vegis cooked and warmed inside the quesadillas so that they sofened some but still retained some of their crunch. Some people in my family ate it with pico de gallo, and I imagine that it would also be wonderful with some sour cream and/or guacamole. My family, including my hard-to-please grandpa, loved this dish. He didn't even want dessert afterwards. I would make this recipe again in a heartbeat.

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  • on June 24, 2009

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    I give this 5 stars because it tasted good and it is very easy to make. This recipe leaves a lot of room for making it your own but my family was full from half a ten inch sized tortilla because I over-stuffed them!

    I recommend some pintos and cheese on the size.

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  • on June 23, 2009

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    Easy and very good!

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  • on February 23, 2009

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    This was pretty good. Not slap your mamma good but really good. I felt it lacked a little flavor. Maybe I should have marinated the veggies or the breast. But overall it was healthy, good, easy and appealing to the eye. I'd probably make this again.

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  • on February 17, 2009

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    Made this tonight! Sauteed the vegetables after mincing them, Tasted amazing!

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  • on January 06, 2009

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    Absolutley delic! I substituted the cheese for a partial skim, low fat cheese and it was really good! I cooked the chicken first on a george forman grill, meanwhile sautaed the pepperers, onions, and muchrooms together, put it all in the tortilla and topped it with cheese, then cooked the tortilla until slightly brown! a perfect fast and healthy meal!!!

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  • on December 30, 2008

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    Between my work and my commute I have little time during the week for cooking. Prep & cook time for this wonderful meal was minimal. I server the quesadillas with a green salad. Wonderful! Thank you!

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  • on December 18, 2008

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    I also was unsure about this recipe, but made it anyway and loved it! I cooked the veggies in a little butter and cooked my own chicken with a little rosemary, salt, pepper, onion powder and garlic powder. I went easy on the artichokes. My family loved it. I will do this again for sure. Thanks Robin!!

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  • on December 10, 2008

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    I was uneasy about trying this recipe... I've never heard of anyone putting artichokes in a quesadilla. But it was delicious!! Didn't use mushrooms, but I thought it tasted fine without it. Used frozen artichokes (quick microwave and after reading other postings, put a layer of chz, layer of sauteed veggies & chicken, then another light layer of chz to hold the quesadilla together. Super easy. no more bland quesadillas!

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  • on October 08, 2008

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    I always read reviews prior to making a new recipe, but will admit that I rarely add a review of my own. These quesadillas were great! It took me a little longer to make because I didn't have pre-cooked chicken on hand, but was still a relatively quick recipe that really delivered on flavor. I cooked the chicken in a little olive oil with salt and pepper. I did sautee the red onion to soften, then added the red peppers and artichokes to heat through. I left out the mushrooms, just personal preference. I used pepper jack cheese. Excellent! I can't wait to try the filling reheated as left-overs, I bet the flavors will really have had the chance to blend, and be even better than tonight!

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