Cheesy Spinach Artichoke Chicken Quesadilla
Ingredients
- 2 cooked chicken breasts, shredded
- 1/2 block cream cheese
- 1/2 cup Greek yogurt
- 1/4 cup parmesan cheese
- 14 oz can artichoke hearts, finely chopped
- 1 bag spinach, cooked
- 1 tsp oil
- 1/2 tsp salt
- 1/4 tsp pepper
- @RothCheese Spinach Artichoke Gouda cheese, shredded
- Tortillas
Preparation
In a large bowl, mix together cream cheese, Greek yogurt, parmesan cheese, chopped artichoke hearts, cooked spinach (cooked in 1 tsp oil for 5 minutes at medium heat), salt, and pepper.
Add the shredded cooked chicken to the mixture and mix well.
Shred @RothCheese Spinach Artichoke Gouda cheese and sprinkle 1/2 cup on the base of a tortilla.
Add 1 cup of the spinach artichoke chicken mixture on top of the cheese.
Sprinkle another 1/2 cup of shredded Spinach Artichoke Gouda cheese on top of the mixture.
Place another tortilla on top to cover the filling.
Spray a pan with nonstick spray and cook the quesadilla, with the lid on, for 5 minutes on each side over medium heat.
Once the cheese is melted and the tortilla is crispy, remove the quesadilla from the pan.
Slice the quesadilla into wedges and serve immediately.