Mediterranean Quesadillas with Antipasto Relish

The relish is made up of some specialty ingredients, so it's not the cheapest of meals, but if you like Mediterranean flavors it is so delicious that it's worth it. Jimmy and I loved it, and the kids could eat the quesadillas without adding the relish, so it worked for the family.

This recipe only makes about 2 good adult-sized servings, so be prepared to increase ingredient amounts if you need to make it for more.

Antipasto Relish

1/2 c. jarred roasted red peppers, drained

1/4 c. pitted kalamata olives (also spelled with a "c" on some brands)

1/4 c. pepperoncini peppers (I buy jarred)

1 tbsp chopped fresh basil

1 tbsp olive oil

1 garlic clove, pressed (I used diced)

Quesadillas

1 c. shredded cooked chicken

1 c. shredded Provolone cheese

1 tbsp chopped fresh basil

4 6-in flour tortillas

For antipasto relish, chop red peppers and olives. Thinly slice pepperoncini and chop all basil; set aside 1 tbsp for quesadillas. Combine red peppers, olives and pepperoncini in bowl. Add basil, oil and garlic; mix well and set aside.

For quesadillas, shred chicken. Combine chicken, cheese and remaining basil in bowl. Divide mixture among tortillas; fold tortillas in half.

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

Serve with antipasto relish spooned into quesadillas, or on the side.