Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers
Serves N/A
Directions
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. 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
Ingredients
No ingredients are listed for this recipe.
Comments
Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 6 minutes Yield: 4 servings