Creamy Spinach Artichoke Quesadillas

 

Servings: 2

Macros per serving:  ( 12 F / 28 C / 30 P )

 
Spinach Artichoke Quesadilla.jpg
 

Creamy Spinach Artichoke Quesadillas

INGREDIENTS:

  • 4 ounces chopped or shredded chicken breast

  • 2 ounces fat free Greek yogurt

  • 10 artichoke quarters, chopped 

  • 2 tbsp. light mayo

  • 1/2 cup frozen spinach

  • 2 tbsp. grated parmesan cheese

  • 1/4 tsp garlic powder

  • 1/4 tsp salt and pepper

  • 1/4 cup low fat mozzarella 

  • 2 low carb tortillas (such as la tortilla company or Joesph’s)


DIRECTIONS:

  1. Preheat oven to 450 degrees.

  2. Place spinach in a large bowl and microwave for 20-30 seconds or until defrosted. Wring excess water out in a paper towel and then combine spinach with chicken, Greek yogurt, artichokes, mayo, parmesan cheese and garlic powder.

  3. Mix all ingredients together with a hand or stand mixer until well combined.

  4. Lay tortillas flat out on a baking sheet and sprinkle 2 tbsp. cheese on each, then divide spinach mixture and spread 1/2 on each tortilla. Fold over and place in oven for 8-10 minutes or until tops turn golden brown.


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