Spinach Artichoke Chicken Quesadilla (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, shredded
02 -
1 cup canned or jarred artichoke hearts, chopped
03 -
1 cup fresh spinach, chopped
04 -
1/2 cup cream cheese, softened
05 -
1/2 cup sour cream
06 -
1 cup shredded mozzarella or Monterey Jack cheese
07 -
1/2 teaspoon garlic powder
08 -
Salt and pepper to taste
→ Cooking
09 -
4 large flour tortillas
10 -
1 tablespoon butter or oil
# Instructions:
01 -
In a bowl, mix together cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
02 -
Stir in chicken, artichokes, spinach, and shredded cheese until well combined.
03 -
Spread the mixture evenly on one half of each tortilla and fold over to form a half-moon.
04 -
Heat butter or oil in a large skillet over medium heat. Cook each quesadilla for 3–4 minutes per side, or until golden brown and cheese is melted.
05 -
Remove from skillet, let cool slightly, then cut into wedges and serve warm.
# Notes:
01 -
Use rotisserie chicken for a quick shortcut.
02 -
Great served with salsa, ranch, or a side salad.
03 -
Can be made ahead and reheated in the oven or air fryer for crispiness.