- Prep Time: 10m
- Cook Time: 5m
- Total Time: 15m
- Yield: 8 Quesadilla Triangles
Ingredients
- 2 cups chopped frozen spinach
- 1 regular can (about 15 oz) artichoke hearts, drained & chopped
- 1/2 cup grated Parmesan cheese
- 2 cups mozzarella cheese
- 2 cups cooked seasoned chicken (grab a rotisserie chicken from the store to make this even quicker)
- 4 ounces sour cream
- 1/2 teaspoon garlic powder (optional)
- 4 large flour tortillas
- olive oil
Instructions
- In a medium skillet, cook the spinach and artichoke hearts until hot.
- Lay a few paper towels out onto a flat surface. Pour spinach mixture into center of paper towels.
- Let cool slightly, THIS WILL BE HOT!!! Gather the paper towels around the spinach mixture and squeeze all of the water out.
- Return spinach mixture to the pan.
- Over medium heat, add sour cream, Parmesan cheese and 1 cup mozzarella cheese. Stir well to combine.
- Add in cooked chicken and stir well.
- Lay two large tortillas onto a flat surface.
- Divide the spinach mixture and spread 1/2 if the mixture onto each tortilla.
- Sprinkle each one with remaining mozzarella cheese.
- Top with the other tortillas.
- Heat a large skillet on medium heat.
- Brush a little olive oil onto each side of quesadilla.
- Place into pan and heat for 2-3 minutes or until underside is browned to your liking. Don\'t let it burn.
- Flip. Do the same for the other side.
- Remove from skillet and cut into 4 triangles.
- Do the same to the second quesadillas.
- Serve warm.
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