Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers
tortillas, chicken breast, artichokes, onions, peppers, jack, mushrooms
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 for Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers Recipe
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.
Read the full directions on Food Network
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