April 2007: Artichoke Quesadillas

2 (6-ounce) jars marinated artichoke hearts, drained

¼ cup grated parmesan cheese

½ cup basil leaves, cut in chiffonade

2 cups grated Pepper Jack cheese

1 poblano chile, roasted, peeled and cut into thin strips

6 (8 to 10-inch) flour tortillas

Combine artichoke hearts, parmesan, and basil in bowl of a food processor; pulse to finely chop. Place 1 tortilla on work surface. Spread 1/3 of artichoke mixture on tortilla. Sprinkle with grated Pepper Jack cheese, followed by some of the poblano strips. Place 2nd tortilla over the top and press gently. Repeat process with remaining ingredients.

Heat a large non-stick skillet or griddle over medium-high heat and brush with olive oil. Place quesadillas in pan and cook until one side is lightly browned, about 2 minutes. Turn each quesadilla over and cook until golden, about 2-3 minutes more. Remove from pan and cut into wedges.

4-6 servings