| 1 tbsp | Butter |
| 1 | Large onion, peeled and sliced |
| 4 | Flour tortillas (8") |
| 1-1/2 c | Shredded italian blend or jack cheese |
| 1/2 c | Roasted pepper strips, thinly sliced |
| 1 jar | (6.5 oz) artichoke hearts, drained and chopped |
| 2 tbsp | Sliced fresh basil |
Melt butter in a large skillet. Add onions and cook over medium low heat for 20 minutes, stirring frequently. When onions are almost done, place tortillas in 2 skillets over medium heat. Place equal amounts of cheese on half of each tortilla. Top with roasted peppers, artichoke hearts and basil. Spoon caramelized onions on top. Fold over and cook until cheese is melted and tortilla is golden and crisp, about 2-3 minutes per side.
Reserve the marinade from the artichoke hearts for steamed or grilled vegetables, or drizzle over salad greens.