Chicken and Artichoke Quesadillas
Baby Carrots
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 6 burrito-size flour tortillas
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 Roma tomatoes, chopped
- 1 (4-oz) pkg crumbled feta cheese
- ¾ cup shredded mozzarella cheese
- 6 Tbsp olive oil
Instructions
- Preheat oven to 350°F. Bake chicken in a small greased baking dish 20 to 25 minutes or until done; shred with two forks.
- Spread out tortillas in a single layer; top one side of each tortilla with artichokes, tomatoes, shredded chicken, and cheeses. Sprinkle lightly with salt. Fold tortillas in half.
- Heat 2 Tbsp oil in a large nonstick skillet over medium heat; add 2 quesadillas to skillet. Cook 2 to 3 minutes per side; repeat twice with remaining oil and quesadillas. Cut into wedges.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
Side Dish Instructions
- Serve baby carrots with quesadillas.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
