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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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Average Rating:

Total Reviews: 46

Showing 21-30 of 46

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  • on September 02, 2008

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    tasted great! next time i might add some wilted spinach for some green.

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  • on August 31, 2008

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    Even my picky husband loved this!

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  • on July 23, 2008

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    Excellent and quick and delicious.

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  • on May 30, 2008

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    These were awesome. My family loved them. The best quesadillas I've ever had.

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  • on May 17, 2008

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    Wow! This was super easy and super delicious! I also sauteed the shrooms and added a little fresh jalapeno to kick things up a bit(my family likes it spicy! All the fresh flavors tasted great and they were even great cold the next day! We'll make this a family favorite. I highly recommend trying this recipe.

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  • on January 22, 2008

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    I used the chicken left over from Robin's smokey orange chicken. These quesadillas are very tasty with lots of great flavor!

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  • on January 21, 2008

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    These were REALLY tasty! I made mine with whole wheat tortillas. Don't overstuff them though- it makes them really messy. Garnish with sour cream, and they're perfect!

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  • on December 29, 2007

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    I made this in two ways -- sauteeing the filling, and not. It's better if you just carmelize the mushrooms, and leave the rest uncooked (except chicken, obviously.

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  • on October 25, 2007

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    The best quesadilla I have ever had.

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  • on October 09, 2007

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    By adding the artichokes and mushrooms you can add less cheese ( I used low fat cheese and still maintain the moisture and flavor the the dish. You can make up all the filling and keep it in the frig to make them for a quick and easy lunch on several days.

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