- 8
Ingredients
- 4 10-inch flour tortillas
- 8 ounce package frozen spinach- artichoke dip, thawed
- 2 (6 ounce) packages grilled chicken breast strips
- 1 cup shredded Mexican-blend cheese
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 2 Roma tomatoes, thinly sliced
- 1 green pepper, thinly sliced
- Optional: sour cream, shredded lettuce
Preparation
Step 1
Warm tortillas on a griddle. Spread 2 tortillas with dip. Top with chicken strips, cheese and sliced vegetables. Add remaining tortillas; place on a lightly oiled griddle over medium-high heat. Cook for 3 to 5 minutes, until heated through and cheese is melted, using a spatula to carefully turn over.
Quesadillas may also be placed on a baking sheet and baked at 375 degrees for about 10 minutes. Using a pizza cutter, cut each quesadilla into 4 to 8 wedges. Garnish with sour cream and shredded lettuce, if desired.
Looking for an easy dessert idea? Fruit kabobs are a sweet ending to any meal. Arrange chunks of pineapple and banana, plump strawberries and orange wedges on skewers. For a creamy dipping sauce, blend together 1/2 cup each of cream cheese and marshmallow creme.