Most people associate green desserts, hearty Irish dishes that include sausages and potatoes, and of course green beer at Irish pubs with St Patrick’s Day… but I have a new treat for you! What about a Spinach and Brie Quesadilla on a Spinach and Herb Tortilla? If you know anything about me – I LOVE celebrating holidays! You will love this easy quesadilla with artichokes, brie, spinach, and chicken. It’s super easy and a quick solution for a festive dinner tomorrow night (or let’s be honest – any night you want something super delicious).
Artichoke Hearts can be really hard to cook, but they come pre-marinated in jars on the canned aisle in the grocery store and take a lot of the headache out of this quesadilla. Work smarter, not harder! I also used frozen fajita chicken which made this quesadilla even easier and faster! Yum!
You’ll start by sautéing the chicken, spinach and artichoke hearts in 3 tbsp of butter and 1 tbsp of minced garlic. Reminder: Make sure you don’t have the heat on too high so not to burn the garlic. Pro Tip: Garlic Paste is really easy to use if you are nervous about burning your garlic.
Then, simply put the mixture on the Spinach and Herb tortilla and top with 2-3 thin slices of Brie Cheese. Fold in half and put in a fry pan or panini press to melt the cheese and grill the quesadilla in place.
This recipe is such a fun twist on a basic quesadilla and really brings a fun addition to the basic and traditional St. Patrick’s Day meals!
What are you planning to do this St Patrick’s Day? Love hearing from you in the comments.
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