16 ∙ recipes
Directions
Using the Cooking Surface, heat olive oil and sauté
the shredded chicken, spinach, artichoke hearts,
and garlic. Stir until all ingredients are tender.
Remove and set aside. Place the bottom tortilla in
the Personal 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.
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.
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
Spinach Artichoke & Chicken Quesadilla
Summary of Contents for K45911
Page 1: ...8 Personal griddle Instruction Manual and Recipe Guide ...
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