Artichoke & Chili Quesadillas
Recipe and photos by La Terra Fina
Ingredients
- 1-1/2 Tablespoons unsalted butter, room temperature (optional)
- 4, 9- or 10-in. flour tortillas
- 3/4 cup Artichoke & Jalapeno Dip & Spread; Spinach Artichoke & Parmesan Dip & Spread; or other favorite La Terra Fina Classic or Greek Yogurt Dip
- 4 oz. cooked chicken, shredded (optional)
- 4 oz. frozen artichokes, thawed and chopped
- 4-oz. can diced green chilies, drained
- 4 oz. shredded Cheddar, Monterey Jack or Mexican cheese blend
- Green salsa, for serving
Instructions
Preheat oven to 200°F with the baking sheet in the oven to warm.
Spread the butter (if using) on one side of each tortilla. Lay the tortillas, buttered side down, on a work surface. Spread half of each tortilla with 3 Tablespoons dip. Top with chicken (if using), artichokes, chilies and cheese, then fold the tortillas in half over the fillings.
Warm a large nonstick skillet over medium heat. Add 2 of the quesadillas and cook, covered, until golden brown on the bottom, 2 to 4 minutes. Carefully turn and cook, uncovered, until golden brown on the bottom and the cheese is melted, 1 to 3 minutes. Transfer the finished quesadillas to the baking sheet in the oven. Carefully wipe out the skillet and repeat with the remaining quesadillas.
Cut each quesadilla into 4 to 6 wedges. Serve salsa on the side.