Spinach Artichoke Chicken Quesadilla with Gouda
Ingredients
- 2 cooked chicken breasts
- 1/2 block cream cheese
- 1/2 cup Greek yogurt
- 1/4 cup parmesan cheese
- 14 oz can artichoke hearts
- 1 bag spinach
- 1 tsp oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Spinach Artichoke Gouda cheese
- Tortillas
- Nonstick spray
Preparation
Shred two cooked chicken breasts and set aside.
Cook 1 bag spinach in 1 tsp oil for 5 minutes at medium heat.
In a large bowl, mix 1/2 block cream cheese, 1/2 cup Greek yogurt, 1/4 cup parmesan cheese, chopped 14 oz can artichoke hearts, cooked spinach, 1/2 tsp salt, and 1/4 tsp pepper.
Add shredded chicken to the mixture and mix well.
Shred Spinach Artichoke Gouda cheese.
Sprinkle 1/2 cup shredded cheese on a tortilla base.
Add 1 cup of the spinach artichoke chicken mixture.
Add another 1/2 cup shredded cheese.
Spray a pan with nonstick spray, place the quesadilla in, cover with lid, and cook for 5 minutes on each side at medium heat.
Serve immediately.