Artichoke and Chicken Quesadillas

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
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Chicken Quesadillas

Chicken Quesadillas
Guacamole

Ingredients:
8 flour tortillas
2 cups of Cheddar cheese
2 cups of shredded grilled chicken
1 small can of mild or hot green chilis
2 avocados
Juice of ½ a lemon
¼ cup of salsa
2 tbsp of sour cream
¼ tsp salt
¼ tsp pepper
½ tsp chili powder
Milk

Preparation:
Place 4 tortillas on a baking sheet.
Sprinkle ½ cup of cheese on each tortilla.
Sprinkle ½ cup of chicken on each tortilla.
Sprinkle green chiles on each tortilla to taste.
Season with salt and pepper to taste.
Place another tortilla on top.
Bake at 350 degrees until the cheese melts and the tortilla turns lightly golden brown, about 5-10 minutes.
Mash the avocado in a bowl. Mix in lemon juice, salsa, sour cream, salt, pepper, and chili powder.
Cut the quesadillas into slices and garnish with guacamole. Serve with a glass of milk.