|Flour tortillas||8 Small|
|Mashed ripe avocado||1⁄4 Cup (4 tbs)|
|Chopped cooked artichoke hearts||1 Cup (16 tbs)|
|Sliced green chili||1⁄4 Cup (4 tbs)|
|Medium cheddar cheese||8 Ounce, shredded (Tillamook)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Salsa||1 1⁄2 Cup (24 tbs)|
1. Heat oil at low to medium heat in a pan large enough to fit a flat tortilla.
2. Spread avocado, artichoke hearts and chiles evenly on tortilla. Sprinkle with cheese.
3. Place another tortilla on top and brown as cheese melts. Flip tortilla over using a large spatula; repeat heating process.
4. Cut quesadilla into 4 to 6 pie-shaped pieces.Top each slice with a dab of sour cream and salsa