I got this recipe off recipezaar. They were pretty good! Hearty enough to not need meat for us:) Hunter ate his but I don't think he was particularly thrilled...he would have much rathered cheese I think.
I made them in an electric skillet rather than the oven.
Recipe #195455
SERVES 6
2 1/2 cups monterey jack chees, shredded
6 1/2 ounces marinated artichoke hearts, drained and chopped
1/3 cup black olives, chopped
2/3 cup salsa
1/4 cup fresh cilantro, chopped
12 soft taco-size flour tortillas
3 tablespoons butter, melted
In a large bowl combine cheese, artichokes, olives, salsa and cilantro.
Brush one side of the tortilla with the melted butter and place butter side down on a cookie sheet.
Top with 1/6th of the cheese mixture. Top with another tortilla and brush with butter.
Repeat until all tortillas and cheese mixture is gone. You should have six quesadillas.
Bake 10 minutes at 450 degrees or until lightly brown. Watch them carefully.
Cool 5 minutes then cut into wedges.
Serve with additional salsa, sour cream, etc.
You can also add grilled chopped chicken to the cheese mixture for a heartier quesadilla.
2 1/2 cups monterey jack chees, shredded
6 1/2 ounces marinated artichoke hearts, drained and chopped
1/3 cup black olives, chopped
2/3 cup salsa
1/4 cup fresh cilantro, chopped
12 soft taco-size flour tortillas
3 tablespoons butter, melted
In a large bowl combine cheese, artichokes, olives, salsa and cilantro.
Brush one side of the tortilla with the melted butter and place butter side down on a cookie sheet.
Top with 1/6th of the cheese mixture. Top with another tortilla and brush with butter.
Repeat until all tortillas and cheese mixture is gone. You should have six quesadillas.
Bake 10 minutes at 450 degrees or until lightly brown. Watch them carefully.
Cool 5 minutes then cut into wedges.
Serve with additional salsa, sour cream, etc.
You can also add grilled chopped chicken to the cheese mixture for a heartier quesadilla.
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