Spinach Artichoke & Chicken Quesadilla
Ingredients
2 medium whole wheat tortillas
1 cup white cheddar cheese
½ cup baby spinach, chopped
½ cup artichoke hearts, chopped
½ pound cooked shredded chicken
½ garlic clove, minced
1 tablespoon olive oil
Sour cream, to garnish
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Instructions
Heat olive oil on the Griddle and add the shredded chicken, spinach, artichoke hearts, and garlic. Cook for 2–3 minutes, stirring until the spinach is wilted and everything is heated through. Remove from the Griddle and set aside.
Place one tortilla on the Griddle and sprinkle half of the cheese evenly over the surface. Spoon the spinach-artichoke-chicken mixture on top, then sprinkle with remaining cheese. Top with the second tortilla.
Cook for 2–4 minutes per side, or until the tortilla is golden and the cheese is melted.
Slice into quarters, garnish with sour cream, and enjoy this cheesy, melty, and packed with flavor classic!
