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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a food processor running, add the garlic clove through the feed tube until it is finely chopped. | 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. 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. Arrange a few strips of chili over the cheese. | 5. Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade. | 6. Heat a large non-stick skillet over medium-high heat. | 7. Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden. | 8. Remove from skillet and cut into 4 to 6 wedges. | 9. Repeat with remaining quesadillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1		peeled	-	-	-	-
artichoke heart	2	jars	marinated drained	-	-	-	-
basil leaf	6		cut cut	-	-	-	-
flour tortilla	6			-	-	-	-
monterey jack cheese	2	cups	grated	-	-	-	-
poblano chile	1		roasted peeled cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.