Artichokequesadillas Recipes

SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY

Spinach And Artichoke Quesadillas Recipe by Tasty image

Your favorite savory dip meets your favorite cheesy Mexican dish in this quick and easy mashup. Whether you're craving a hearty snack or putting together a last-minute appetizer, these spinach and artichoke quesadillas come together in under 30 minutes for a delicious dish anytime.

Provided by Betsy Carter

Categories Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup parmesan cheese, grated
4 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 packages frozen spinach, thawed and drained
2 cans artichoke heart, drained and chopped
4 large flour tortillas

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!

Nutrition Facts : Calories 1077 calories, Carbohydrate 46 grams, Fat 80 grams, Fiber 4 grams, Protein 46 grams, Sugar 10 grams

ARTICHOKE QUESADILLAS

Artichoke Quesadillas image

If you like artichokes, you will LOVE these Artichoke Quesadillas. They are so simple to make and the taste is outstanding! They can be served as an appetizer or as a light lunch/dinner with rice and beans (or something else) on the side. This recipe is from azfamily.com.

Provided by Southern Polar Bear

Categories Vegetable

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 large garlic clove, peeled
2 (6 ounce) jars marinated artichoke hearts, drained and liquid reserved
6 large basil leaves, cut in chiffonade (finely cut strips or ribbons)
6 flour tortillas (8- to 10-inches in diameter)
2 cups monterey jack cheese, grated
1 poblano chile, roasted, peeled and cut into thin strips

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.

Nutrition Facts : Calories 400.9, Fat 20.8, SaturatedFat 11.7, Cholesterol 50.3, Sodium 671.6, Carbohydrate 34.6, Fiber 6.4, Sugar 2.6, Protein 20.9

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

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Nonstick 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

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.

ARTICHOKES

Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories Side Dish Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

Ingredients

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

LOBSTER 'N' ARTICHOKE QUESADILLAS

Lobster 'n' Artichoke Quesadillas image

"Lobster, artichokes, cheese and spices - my favorite things," writes Allene Bary-Cooper. "Put them together in a quesadilla and it is fantastic fare." The cook from Whichita Falls, Texas likes to serve these quesadillas with fresh avocados seasoned with fresh lemon juice and lemon pepper.

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 18 servings.

Number Of Ingredients 8

Ingredients

1/2 cup grated Parmesan cheese
1/2 cup fat-free mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
4-1/2 teaspoons chopped roasted sweet red pepper
1 garlic clove, minced
6 flour tortillas (10 inches)
1 cup cooked lobster meat or canned flaked lobster meat
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 390mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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