This fresh version of a quesadilla is perfect when the garden is just beginning to put on spinach and basil. We've had it with and without the basil, depending on if we had any available in the garden, and the basil adds a whole new dimension to it. The basil version pairs wonderfully with Carvalho Family Old Vine Zinfandel wine.
Ingredients:
4 burrito size whole wheat tortillas
8 ounces Jack cheese, grated
1 jar artichoke hearts, chopped
2 cups of roasted chicken, chopped
1 cup of baby spinach leaves, chopped
(Optional) A few leaves of fresh basil
Sea salt and pepper
Preparation:
Lay the tortillas on a flat surface.
Spread the cheese on the tortillas.
Top with the artichoke hearts, the roasted chicken, and the spinach leaves, and basil.
Fold the tortillas in half to close.
Grill on an indoor grill for 2 minutes.
Top with salsa and sour cream.
Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.
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