Artichoke Quesadillas

Directions

1. 1
   With a food processor running, add the garlic clove through the feed tube until it is finely chopped.
2. 2
   Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled).
3. 3
   Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread.
4. 4
   Arrange a few strips of chili over the cheese.
5. 5
   Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade.
6. 6
   Heat a large non-stick skillet over medium-high heat.
7. 7
   Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden.
8. 8
   Remove from skillet and cut into 4 to 6 wedges.
9. 9
   Repeat with remaining quesadillas.