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• 4 10-inch flour tortillas
• 1 1/2 - 2 cups grated mozzarella cheese
• approx. 2 cups well drained, thinly sliced artichoke hearts
• approx. 1 cup well drained, diced roasted red peppers
• approx. 3/4 - 1 cup thinly sliced pepperoncini peppers (see hints below)
• olive oil as needed for lightly brushing tortillas to cook
• Warm marinara sauce as needed for dipping
1. Assemble two quesadillas at a time by sprinkling a layer of grated mozzarella cheese over half of each fresh flour tortilla. Top that with some thinly sliced, well drained canned artichoke hearts, some thinly sliced well drained pepperoncini peppers, sprinkle on some diced roasted red peppers, a little more grated cheese and then fold each tortilla over and firmly press it down.
2. Add a tsp of olive oil to a large, heavy bottomed nonstick pan and brush that around. Then carefully add the quesadillas and brush a little more olive oil over the top of each one.
3. Use a spatula to press those down a little bit and stay with them, and then carefully flip them over when the first side is a nice golden brown.
4. You might have to turn the heat down a little bit after flipping them over and, once the second side is a nice golden brown, you can flip them back over again to let them heat all the way through and make sure the cheese has completely melted.
5. Then slice them into wedges and serve them up with warm marinara sauce on the side.
HINTS: Substitute sliced pepperoni for the pepperoncini peppers.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.