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White Bean Quesadillas with Artichokes and Sun-Dried Tomatoes Recipe

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This recipe for White Bean Quesadillas with Artichokes and Sun-Dried Tomatoes is from Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 tbsp. chopped, drained oil-packed sun-dried tomatoes, 1/2 tbsp. marinade reserved
1 (6 to 8 ounce) jar marinated artichoke hearts, drained and chopped
1 tbsp. olive oil
2 large cloves of garlic, finely chopped (or 1 to 2 tbsp. of minced garlic)
1 tbsp. dried rosemary (or to taste)
1 (15-ounce) can cannellini or other white beans, rinsed and drained
Salt and pepper to taste
8 flour tortillas

Directions:
Directions:
Preheat oven to only 175ºF.

In a small bowl, combine the tomatoes and artichokes. Set aside.

In a saucepan, heat the oil and reserved sun-dried tomato marinade over medium-low heat. Add the garlic and rosemary and cook, stirring, until fragrant and softened but not burned. Add the beans, salt, and pepper. Cook for about 5 minutes, mashing about half the beans with the back of a wooden spoon. Remove from heat and set aside.

Heat a 12 inch nonstick skillet over medium-high heat. Working quickly, place 1 tortilla in the skillet and spread with 1/4 of the bean mixture. Top with 1/4 of the tomato-artichoke mixture. Top with another tortilla, pressing down slightly. Cook 1 to 2 minutes on each side, until both sides are lightly browned. Transfer to a baking sheet and place in the warm oven.

Place each quesadilla in the oven to keep warm as you work on the next quesadilla. When all 4 quesadillas are done, cut into wedges and serve.

Number Of Servings:
Number Of Servings:
Makes 4 Large Quesadillas

 

 

 

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