Spinach Artichoke Chicken Quesadilla with PestoAlexa Shields
This is no ordinary quesadilla. Spinach artichoke dip meets melted cheese, roasted red peppers and chicken in this hearty Mediterranean Quesadilla that’s topped with fresh pesto sauce and parmesan.
- 1 tbsp. Olive Oil
- 2 cups Fresh Spinach, Chopped
- 1 cup Artichoke Hearts, Chopped
- ½ cup Roasted Red Peppers, Chopped
- 1 clove Garlic, Minced
- 2 cups Shredded Chicken
- 2 cups Mozzarella Cheese
- ½ cup Grated Parmesan Cheese
- 4 Mi Rancho Organic Flour Tortillas Large
- Pesto Sauce
- Fresh Basil, Chopped
In small frying pan, warm olive oil and sauté spinach, artichoke hearts, roasted red peppers and garlic until spinach is wilted. Set spinach mixture aside in a small bowl.
Heat griddle to medium high heat (400˚F) and cover generously with butter. Layer Organic Flour Tortilla, then ½ cup mozzarella, ½ cup spinach mixture, 1 cup chicken, ¼ cup parmesan cheese, ½ cup mozzarella and another tortilla. All ingredients should be dispersed evenly across the tortilla. After about 3-4 minutes, once bottom tortilla is golden brown and the cheese has begun to melt, carefully flip the quesadilla to the other side and cook for 2-3 more minutes. The tortilla should be crispy and golden brown with the insides warmed through.
Cut into large wedges and drizzle with pesto sauce, additional parmesan cheese and scatter fresh basil.