Creamy Chicken Florentine Quesadillas

By Tiffany King
August 6, 2018
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Author Notes: Quesadillas are a quintessential back-pocket recipe you can pull out when a dinner emergency strikes. But as much as we all love Tex-Mex, it’s nice to have a change of pace sometimes. One run-of-the-mill day, I came up with these Florentine-inspired quesadillas. They’re stuffed with whatever chicken you have on hand (from the local rotisserie or from your freezer stash) and made healthier with plenty of spinach and artichoke hearts. Cream cheese and Parmesan create a melty inside to contrast with the crisped outside. You can tailor them to even the pickiest eaters (trust me, I have a few). If you have persnickety little ones, too, just pull out the artichoke hearts. And yes, you can keep those extra artichokes all to yourself!

Reprinted from 'Eat at Home Tonight: 101 Deliciously Simple Dinner Recipes for Even the Busiest Family Schedule' by Tiffany King with Random House LLC, 2018.
Tiffany King

Serves: 6 to 8
Prep time: 30 min
Cook time: 15 min

Ingredients

  • 1 (8-ounce) package cream cheese, at room temperature (see below)
  • 1 teaspoon garlic powder
  • 6 to 8 (8-inch) flour tortillas
  • 3 cups chopped cooked chicken
  • 1 (15-ounce) jar artichoke hearts, quartered
  • 1 cup cherry tomatoes, or 1 large tomato, sliced
  • 1 cup spinach
  • 1/4 cup shredded Parmesan cheese
  • 1 splash olive oil

Directions

  1. In a small bowl, stir together the cream cheese and garlic powder. Spread the cream cheese mixture over the tortillas.
  2. Heat a medium skillet over medium heat. Add enough oil to coat the bottom of the pan. Place a tortilla in the skillet and divide the chicken, artichoke hearts, tomatoes, spinach, and Parmesan among the tortillas, arranging the filling over one half of each tortilla. Fold the half without fillings over to make a half-moon shape. Cook until the tortilla is browned and crisp, then gently flip and cook until the second side is browned and crisp. Repeat with the remaining tortillas.
  3. Enjoy them while they’re hot!
  4. ALL-IS-NOT-LOST WORKAROUND: Forgot to let your cream cheese come to room temperature beforehand? No worries! Unwrap the block of cream cheese and place it on a microwave-safe plate. Microwave for 15 seconds. It should be soft enough that your finger leaves a slight print when you lightly press the top. Add 10 seconds, if needed.

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