By Irene Hayton and Carol Song

These can be served as a quick meal or as healthy appetizers. Feel free to use as much of each ingredient as you like or to omit any of those that you don’t like.

Yogurt Cilantro Sauce:

• 1 cup (250 ml) plain yogurt
• 2 teaspoons (10 ml) minced cilantro
• 1 teaspoon (5 ml) minced green onion
• sea salt
• 4 large whole-wheat or sprouted wheat tortillas
• 1 to 2 cups (250 to 500 ml) chopped cooked chicken
• ½ cup (125 ml) feta cheese OR ¼ to ½ cup (50 to 125 ml) thinly sliced goat cheese
• ¼ cup (50 ml) diced sun-dried tomatoes
• 4 artichoke hearts (canned), drained and chopped
• 1 can (125 ml) sliced black olives, drained and chopped
• 1 cup (250 ml) chopped fresh baby spinach leaves

In a small bowl, combine the yogurt, cilantro, and green onion. Add a pinch or two of sea salt, to taste, and mix well. Leave to sit to allow flavors to blend while preparing the quesadillas.

Preheat oven to 425° F (210° C). On each of two baking sheets, place one of the tortillas. Top each tortilla with chicken, cheese, sun-dried tomatoes, artichoke hearts, and olives. Lay spinach leaves over top. Place another tortilla over top of each and press down lightly. Bake for 7 to 8 minutes or until the tops of the quesadillas are lightly browned. Remove from the oven and cut into wedges with a sharp knife or a pizza cutter. Serve with the Yogurt Cilantro Sauce. Makes 2 large quesadillas, enough for 2 to 4 main-dish servings.