2-Cheese Quesadillas W/ Artichokes & Green Chilies

• one small jar of artichoke hearts, preferably in water (unmarinated); or, a similar amount of frozen or fresh artichoke hearts
• one can of green chilies, drained
• 2 small tomatillos
• 3-5 fresh cloves of garlic, peeled
• salt and pepper to taste
• goat cheese
• feta cheese
• one package (approximately 12) small flour tortillas

1. Drain artichoke hearts. Rinse if they've been marinated -- the marinade will otherwise interfere with the rest of the ingredients. Put in food processor with chilies, tomatillos, and garlic. Blend well, but try not to puree entirely -- the mixture should be slightly chunky. (If you don't want to food process/blend the mixture, I'd suggest mashing it up with a potato masher. The most important thing is that the flavors blend, not that the mixture is a consistent texture.)
2. Spread one small tortilla (or one-half of one large tortilla, if the small tortillas aren't available) with goat cheese. Sprinkle feta on top. Drop a few spoonfulls of the artichoke mixture over the cheese, and top with another tortilla, or, if using large tortillas, fold the tortilla over.
3. Transfer quesadilla to ungreased frying pan and brown on both sides. It's better if you flip it twice on each side so that it cooks evenly. Cook until tortillas are desired brownness and crispiness. (And it doesn't taste nearly as good if it's microwaved -- the mixture tends to make the tortillas soggy.) Slice each quesadilla into quarters.
4. For variations, or to use this recipe as an entree rather than an appetizer, add duck or grilled chicken to the quesadillas.

hearts, green chilies, tomatillos, garlic, salt, goat cheese, feta cheese, flour tortillas

Taken from www.epicurious.com/recipes/member/views/2-cheese-quesadillas-w-artichokes-green-chilies-1202378 (may not work)