Artichoke Quesadillas - cooking recipe

Ingredients

1 large garlic clove, peeled
2 (6 ounce) jars marinated artichoke hearts, drained and liquid reserved
6 large basil leaves, cut in chiffonade (finely cut strips or ribbons)
6 flour tortillas (8- to 10-inches in diameter)
2 cups monterey jack cheese, grated
1 poblano chile, roasted, peeled and cut into thin strips

Preparation

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