Artichoke Quesadillas

1. 1

   With a food processor running, add the garlic clove through the feed tube until it is finely chopped.

2. 2

   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).

3. 3

   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.

4. 4

   Arrange a few strips of chili over the cheese.

5. 5

   Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.

6. 6

   Heat a large non-stick skillet over medium-high heat.

7. 7

   Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.

8. 8

   Remove from skillet and cut into 4 to 6 wedges.

9. 9

   Repeat with remaining quesadillas.

No additional tips available.