I accidentally came about this recipe for a quesadilla. I was originally going to make a pizza quesadilla, but I could not find the pepperoni in the grocery store. Maybe I wasn’t looking hard enough???? In my search, I stumbled upon diced chorizo and my wheels started spinning. I had never had chorizo before so I was not even sure what it was, but it looked as though it would be good and to me it had a pizza look. (Once home, I googled it and learned that it is a Mexican or Spanish sausage.) I also found Reese Artichoke Dip (shown below) that I thought would work great in my recipes that I use artichoke hearts in. I normally cut way the hard leaves that are attached to a lot of the quartered hearts and this dip looked like it took care of that for me. I am beginning to think that anything put with melted cheese in between the folds of a hot crispy tortilla would be DELICIOUS!! I have made several different types of quesadillas lately that were so yummy…..cheeseburger and spinach and mushroom. I have several others in mind so stay tuned.
I share my recipe with you below the pictures of a few of the steps that I took. This quesadilla was great with LifeinGrace’s Cheese Tortellini Soup. Adding the quesadilla added meat to my meal…..sometimes I just need a meat.
I love this soup!!! My husband is a fan of cream soups, but I enjoy a light broth type soup. For him, I split this recipe in half and right before I am ready to serve the soup I add whipping cream to his batch so he can have a cream base soup. I let it cook about 10 more minutes. Both ways are yummy to me but without the cream saves me a few calories. I also make two versions of the quesadChickenlilla: one on a flour tortilla and one a wheat low carb tortilla. Guess which soup gets which quesadilla???? LOL!!!
This is the artichoke dip that I found in my grocery. I think I will substitute this in all of my recipes that call for artichoke hearts. There were no hard leaves, and it comes in a jar. I am trying to do away with canned items. A lot of artichoke hearts come canned.
Here are a few visuals of the steps listed in my recipe instructions below of the quesadilla.
The rest is pretty much self explanatory. Forgive me……I am far from a conscientious food photographer so hang in there with me on my photos. However, I can guarantee a tastee recipe.
- 2 cups of chopped chicken (cooked)
- 6 oz of diced chorizo
- 6 oz of chopped spinach (cooked and drained)
- 4 tbs of Reese Artichoke Dip (or a can of artichoke hearts chopped well will work)
- 3 cups of mozzarella cheese
- 4 tortillas (medium size for buritos)
- Mix first 4 ingredients together in a bowl.
- On one half of a tortilla, sprinkle a layer of the cheese followed by a layer of the charizo and chicken mixture.
- Top that layer with another layer of cheese and fold the empty half of the tortilla over on top of the half layered with the ingredients.
- Place folded quesadilla on a hot skillet. I use a flat non-stick pancake skillet on medium heat. The non-stick skillet elliminates the use of cooking spray or butter. Depending on your stove will depend on the amount of time it will take for the quesadilla to get crispy. Once crispy, flip to other side. I don’t have a sandwich press but that works well for quesadillas.
- The medium burrito size tortilla makes a really nice size quesadilla. The quesadilla filling here will make four nice size quesadilla and possible five if you spread the ingredients a little further. If you were pairing the quesadilla with something else for lunch or dinner, this recipe could feed several more people. There are five in my family, and we had a few quesadilla triangles left over. This could also be made on smaller tortillas.