Chicken, Spinach and Artichoke Quesadillas

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This is a Sponsored Post written by me on behalf of Mission Foods. All opinions are 100% mine.

I am a big fan of Mission Flour Tortillas. They are the only flour tortillas I buy. They always have great coupons so I get them for a deal but they are normally the biggest ones I can find(The have them in small (6″), medium (8″) and large (10”)! JaMonkey loves to eat them plain, she’s a carb head like her Mommy and with )g Trans Fat I don’t feel guilty. But I like big stuffed burritos. Breakfast and homemade Mexican recipe ones. They are strong so no getting mushy and your burrito falling through the bottom.

I found this great recipe that I can make for under $10 and feeds 5 people!

Chicken, Spinach and Artichoke Quesadillas

Ingredients

  • 5 Mission® Medium/Soft Taco Flour Tortillas, warmed

  • 2/3 cup Spinach and Artichoke Dip, prepared
  • 1 2/3 cups Rotisserie Chicken, breast only, and diced
  • 2 1/2 cups Mozzarella Cheese, shredded
  • Non-Stick Spray to coat

 


Instructions

  1. Combine spinach-artichoke mixture with diced chicken. Heat in microwave until hot, reserve.
  2. Preheat a medium non-stick skillet over medium heat. Spray pre-heated pan with pan spray.
  3. Sprinkle 1/2 cup of mozzarella cheese on one half of a tortilla, on the other side spread a 1/2 cup of the chicken-artichoke mixture and fold in half. Repeat for the remaining 4 tortillas.
  4. Place folded tortilla into the pre-heated pan and toast on each side for 2-3 minutes until the quesadilla is nicely browned. Repeat for remaining 4 quesadillas.
  5. Remove from heat, cut into half, serve hot.

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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle. Buy me a coffee

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