Ingredients
- 2 12 cups monterey jack cheese
- shredded
- 6 12 ounces marinated artichoke hearts
- drained and chopped
- 13 cup black olives
- chopped
- 23 cup salsa
- 14 cup fresh cilantro
- chopped
- 12 soft taco-size flour tortillas
- 3 tablespoons butter
- melted
Instructions
- In a large bowl combine cheese, artichokes, olives, salsa and cilantro.
- Brush one side of the tortilla with the melted butter and place butter side down on a cookie sheet.
- Top with 1/6th of the cheese mixture.
- Top with another tortilla and brush with butter.
- Repeat until all tortillas and cheese mixture is gone.
- You should have six quesadillas.
- Bake 10 minutes at 450 degrees or until lightly brown.
- Watch them carefully.
- Cool 5 minutes then cut into wedges.
- Serve with additional salsa, sour cream, etc.
- You can also add grilled chopped chicken to the cheese mixture for a heartier quesadilla.
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