Welcome back to the All Things Southern kitchen folks. Here’s the thing. I had plates spinning around my head and I needed to cook supper early so I could take something to the parents so I started snooping around the fridge and pantry. The first thing I realized is that I had a recipe of my All Cheesed Up Artichoke Dip in the fridge that I had made the night before. Hmmm….
“All Cheesed Up Artichoke Quesadillas”
1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper
A further scan of supplies revealed that I had some fresh tortillas, and some frozen chicken. (Do you feel the suspense mounting? This is like Cutthroat Kitchen without the weird stuff!) Well, I seasoned that chicken up with Cajun seasonings, salt and pepper, and Worcestershire sauce and slid it in the oven to bake. Then, I deboned it, shredded it, and stirred it into my cheese dip before rolling it in the tortillas. TA DA! Just like that we had Cheesy Chicken and Artichoke Enchiladas.
(The image is of my All Cheesed Up Artichoke Dip itself, the quesadillas were gone before I thought to snap a pic!)
All I had to do was pop ’em in the oven to heat them through and through. The quesadillas were a hit with the beloved hubby and my parents. So, folks, here’s the deal. Take this handy dandy idea, click here to find my All Cheesed Up Artichoke Dip and enjoy it both ways! It’s good eating, from the All Things Southern kitchen to yours~