Chicken Quesadillas

• 1/4 cup garlic and herb cream cheese
• 4 flour tortillas (9 inch diameter)
• 1 cup finely chopped cooked chicken
• 2 tbsp lime juice
• 1/8 tsp salt
• 1/2 cup finely diced, seeded tomatoes
• 1/4 cup thinly sliced green onion
• 6 ounce jar of marinated artichoke hearts, drained and chopped
• 1 cup grated jalapeno Monterey Jack cheese

1. 1. Spread cream cheese evenly on each tortilla, almost to edge.
2. 2. Place chicken in small bowl. Drizzle with lime juice. Sprinkle with salt. Stir. Spread chicken mixture over half of each tortilla.
3. 3. Layer next 4 ingredients, in order given, over chicken mixture. Fold tortillas in half to cover filling. Press down lightly. Place on greased baking sheet.
4. 4. bake in 425F oven for 10 to 12 minutes until cheese is melted and edges start to brown. Cut each quesadilla into 4 wedges. Makes 16 wedges.

garlic, flour tortillas, chicken, lime juice, salt, tomatoes, green onion, hearts, jalapeno monterey

Taken from www.epicurious.com/recipes/member/views/chicken-quesadillas-50094899 (may not work)