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

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
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Ingredients

Nonstick 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

  1. 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.
  2. 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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