Creamy Chicken & Artichoke Quesadillas
1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup Hellmann’s
1/2 cup grated Parmesan cheese
1 clove garlic, finely chopped
6 burrito-size flour tortillas
1 cup cooked chicken, thinly sliced (about 4 oz.)
1/2 cup shredded mozzarella cheese (about 2 oz.)
In medium bowl, combine artichokes, Hellmann’s, Parmesan cheese and garlic. Evenly spread mayonnaise mixture on 3 tortillas, then top with chicken, mozzarella cheese and remaining tortillas.
In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook quesadillas over medium-high heat, turning once, 4 minutes or until golden brown and cheese is melted.