Chicken Quesadillas

Submitted by Linda at Eckert Seamans. Thank you, Linda!

You’ll Need:

• 8 (6 to 8 inch) flour tortillas
• 2 cooked chicken breast halves
• 1/2 c. Sliced roasted red peppers*
• 1/2 c. Sliced artichoke hearts
• 1/2 c. Chopped red onions
• 1/2 c. Sliced mushrooms
• 1/4 c. Shredded monterey or pepper jack cheese per quesadillas

Directions:

Lay out the tortillas.

Shred the chicken and mix with everything except for the cheese.

Put equal portions of the chicken/vegetable mixture on each tortilla.

Add 1/4 c. of cheese to the top of each mixture.

Fold tortillas over and cook in a non-stick pan on each side until slightly browned, about 3 minutes per side.

Note: the chicken/vegetable mixture can be made ahead of time and refrigerated until time to cook.

* these can be from a jar, packed in water.