Last week, I was lunching on the Jenny Craig quesadilla… and it struck me that it tasted creamy like spinach and artichoke dip (but without the spinach and artichoke.) It was in that moment, that this recipe was born…
Simply adding a few ingredients to the JC quesadilla really transforms it into something special. Get your tastebuds ready!!!
Spinach and Artichoke Chicken Quesadillas
1 package Jenny Craig Baja-Style Chicken Quesadilla
1 tsp. minced garlic
1 artichoke heart, chopped
1/3 cup fresh spinach, shredded
1 Tbsp. onion, diced
1 . Cook your quesadilla in the microwave for 45 seconds.
2. In a saute pan coated with cooking spray, cook the onions and garlic for 2-3 minutes. Add spinach and sauté until wilted, about 1-2 minutes.
3. The quesadilla will still be a little frozen when you open it, so, stuff the veggies around the frozen portion of the quesadilla.
4. Using a skillet or George Foreman Grill coated with cooking spray, cook the quesadilla on both sides until the exterior is browned and the inside is melted, about 3-5 minutes.
5. Allow to rest 5 minutes, and then slice using a pizza cutter. Serve with veggies and enjoy!