Best 4 Artichoke Quesadillas Recipes

SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY

Steps:

• In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
• Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
• Serve warm.
• Enjoy!

LOBSTER 'N' ARTICHOKE QUESADILLAS

Steps:

• In a small bowl, combine the Parmesan cheese, mayonnaise, artichokes, red pepper and garlic. Spread over 3 tortillas. Top with lobster, mozzarella cheese and remaining tortillas; press down lightly. , In a greased cast-iron skillet or griddle, cook quesadillas over medium heat until cheese is melted, about 2 minutes on each side. Cut each into 6 wedges.

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• 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.

ARTICHOKE QUESADILLAS

Steps:

• With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
• Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
• Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
• Arrange a few strips of chili over the cheese.
• Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
• Heat a large non-stick skillet over medium-high heat.
• Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
• Remove from skillet and cut into 4 to 6 wedges.
• Repeat with remaining quesadillas.