Mediterranean Quesadillas with Antipasto Relish

Ingredients: 

Antipasto Relish 

1/2 cup jarred roasted red peppers, drained 
1/4 cup pitted kalamata olives 
1/4 cup pepperoncini 
1   tbsp chopped fresh basil 
1   tbsp Basil Oil or olive oil 
1   garlic clove, pressed 

Quesadillas 

1   cup shredded cooked chicken 
1   cup shredded provolone cheese 
1   tbsp chopped fresh basil 
4   6 in. flour tortillas 

Directions:

For antipasto relish, chop red peppers and olives using Food Chopper.  Thinly slice pepperoncini and chop all basil using Utility Knife; set aside 1 tbsp for quesadillas.  Combine red peppers, olives and pepperoncini in Small Batter Bowl.  Add basil, oil and pressed garlic; mix well and set aside.  

For quesadillas, shred chicken.  Combine chicken, cheese and remaining basil in Classic Batter Bowl.  Divide chicken misture among tortillas; fold tortillas in half. 

To finish quesadillas, lightly brush Double Burner Griddle with oil.  Heat griddle over medium-high heat 1-3 minutes or until hot.  Cook quesadillas 2-3 minutes on each side or until tortillas are golden brown and cheese is melted. 

To serve, spoon 1 tbsp of the antipasto relish into each quesadilla.  serve with additional relish, if desired. 

Source: 29 Minutes to Dinner by The Pampered Chef Vol. 1 
Notes:  I used canned chicken since I didn't have any left over chicken from last nights dinner.  It was very tasty.  The antipasto is such a nice change from the traditional "Tex-Mex" quesadilla.  The left over relish is a perfect addition to tomorrows sandwich :) 

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