FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 cooked chicken breast, shredded or pulled
• 2 T. finely diced onion, red or sweet white
• 1/4 - 1/3 C. sliced black pitted olives
• 5 oz. chevre (goat) cheese
• 6 oz. jar marinated artichoke hearts, drained and chopped
• 8 medium tortilla shells
• canola oil

LET'S COOK

Mix the chicken meat, onions, olives, chevre and artichoke hearts in a bowl. Heat a saute pan over a medium high burner and drizzle with about a tablespoon of oil.

Slide in a tortilla and spread with a quarter of the chicken mix. Place another tortilla on top and press it down gently. Fry on both sides until crispy brown.

Do these one at a time, ending up with four quesadillas. Keep them warm in a low oven and when they’re all done, cut into wedges and serve.

MORE IDEAS:

The possibilities for additional ingredients include finely diced bell or jalapeno peppers, cheddar cheese instead of chevre and pulled pork in place of the chicken.

A small bag of sliced almonds adds great texture.

You might consider serving these with dipping bowls of salsa, sour cream and guacamole. Always make lots of these, they go fast.