Chicken, Artichoke and Pesto Quesadillas
3/4 cup prepared pesto
1/2 cup canned artichoke hearts, drained
1/2 red bell pepper, seeded and cut in half
3 cups part-skim mozzarella cheese, shredded
4 6-inch flour tortillas
- Place ingredients, except tortillas, into the 48 oz. pitcher and pulse 2-3 times.
- Heat the tortillas in a dry skillet by cooking one at a time over medium-low heat. Spoon the chicken mixture evenly onto 2 tortillas. Cover each with a tortilla and press slightly.
- Using a spatula, place one quesadilla in the skillet and heat on medium until the cheese is slightly melted, about 2 minutes. Turn and continue cooking until the cheese is fully melted and the quesadilla is hot. Repeat with the remaining quesadilla. Cut each quesadilla in half or quarters.