Chicken Quesadillas with Fischer & Wieser Artichoke & Olive Salsa

Quesadillas with artichokes and olives flavoring them are a little unusual–but great! Add guacamole on shredded lettuce and you’ve got yourself a great little light meal.

Prep Time: 10 minutes
Cook Time:  20 minutes

12 white corn tortillas
5 grilled or baked chicken breasts, sliced into thin slices
1 pound shredded Quesadilla cheese, or substitute Monterey Jack
2 cups Fischer & Wieser Artichoke & Olive Salsa
canola oil

Lay the corn tortillas on a baking sheet. Arrange some of the chicken slices on half of each tortilla. Scatter 1/3 cup of the shredded cheese over the chicken on each tortilla. Spoon some of the Fischer & Wieser Artichoke & Olive Salsa over the cheese. Fold the top of the tortillas over the filling. Heat a thin glaze of canola oil in a large skillet or flat griddle-grill. When oil is medium hot, cook the quesadillas until the cheese has melted and tortillas are slightly browned, turning once with a wide metal spatula. Smash the top of the tortilla to flatten slightly when turned. To serve, cut each quesadilla into two wedges. Arrange on a platter and serve hot with more Fischer & Wieser Artichoke & Olive Salsa on the side. Serves 6.

Popularity: 6%

Comments Off

anne on August 30th 2010 in Appetizers, Chicken, Salsa Uses

Comments are closed.