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Ingredients:
2 whole wheat tortillas,
medium sized
1 cup white cheddar cheese
½ cup baby spinach
½ cup artichoke hearts
½ garlic clove, minced
½ lb chicken, cooked and shredded
1 tbsp olive oil
sour cream, to garnish
Directions:
1.
Using the Cooking Surface, heat olive oil and sauté the shredded chicken,
spinach, artichoke hearts, and garlic. Stir until all ingredients are tender.
2.
Remove and set aside. Place the bottom tortilla in the Express Griddle. Spread
your desired amount of cheese on the tortilla then add the spinach-artichoke-
chicken spread on top of the cheese. Then place the other tortilla on top and
close the griddle.
3.
Watch the tortilla for the next 2-5 minutes. If the top of the quesadilla isn’t
compressed by the top of the griddle plate, flip midway through to crisp evenly.
Once cheese is melted, remove the quesadilla with a spatula. Cut into pieces,
garnish with sour cream and enjoy.
spinach artichokE &
Chicken
quesadilla
