Spinach Artichoke Quesadillas
A quick skillet quesadilla filled with spinach artichoke dip, shredded chicken, and hot sauce for a melty, crisp-edged lunch.
Prep 5 min · Cook 5 min · Total 10 min · Makes 1 quesadilla
Ingredients
- 1/3 cup spinach artichoke dip
- 1 medium flour tortillas
- 1/3 cup shredded rotisserie chicken
- Dash hot sauce
Directions
- Spoon the spinach artichoke dip onto 1 half of the tortilla and spread it out. Scatter the shredded chicken over the dip, then add a couple dashes of your favorite hot sauce.
- Fold the tortilla over the filling, then set it in a dry skillet. Cook over medium heat until the first side is browned and crisp, then turn it over and cook until the second side matches.
- Cut the quesadilla into 2 or 3 pieces with a pizza slicer or a large knife, and serve.