I accidentally came about this recipe for chorizo and chicken quesadilla. I was initially going to make a pizza quesadilla, but I could not find the pepperoni in the grocery store. Maybe I wasn’t looking hard enough?
I stumbled upon diced chorizo in my search, 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.
I also found Reese Artichoke Dip that I thought would work great in the recipes in which I use artichoke hearts. I usually cut away the stiff leaves 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 between the folds of a hot crispy tortilla would be delicious! I am sure that you’ll love this chorizo and chicken quesadilla just as I do.
Amazing Chorizo and Chicken Quesadilla
Ingredients
2 cups ground chicken (minced chicken) - cooked- 6 ounces pork chorizo - diced
6 ounces spinach - cooked, drained and chopped- 4 tablespoons artichoke dip
3 cups Mozzarella cheese
4 medium tortillas
Instructions
- Mix the first 4 ingredients in a bowl.
- On 1/2 of a tortilla, sprinkle a layer of the cheese followed by a layer of the chorizo 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 eliminates the use of cooking spray or butter. Once crispy, flip to the other side.
