Spinach Artichoke and Chicken Quesadilla
A cheesy quesadilla filled with spinach, artichoke hearts, and shredded chicken.
Equipment
- Large skillet Non-stick preferred
- Spatula
Ingredients
Chicken & Veggies
- 1 cup Cooked shredded chicken
- 1 cup Spinach Fresh or frozen, thawed
- 1 can Artichoke hearts Chopped
Cheese & Wrap
- 1 cup Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 2 Large flour tortillas
- 2 tablespoons Butter For cooking
Instructions
- In a bowl, combine the cooked chicken, spinach, and artichoke hearts.
- In a separate bowl, mix the Monterey Jack and cheddar cheese.
- Lay out one tortilla on a flat surface.
- Spread half of the chicken mixture evenly over one half of the tortilla.
- Sprinkle half of the cheese mixture over the chicken mixture.
- Fold the other half of the tortilla over the filling.
- Melt butter in a large skillet over medium heat.
- Cook the quesadilla for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining tortilla and filling.
Notes
Serve immediately with your favorite salsa or sour cream.