It’s time to play the leftovers game! I’m all about “sweeping my fridge” and coming up with new dishes using my leftovers, especially after big food events. Did you know that The Big Game is the second biggest food “holiday” after Thanksgiving? Most people tend to go big (or go home) because there is nothing worse than running out of food when entertaining, but that also lends itself to a lot of leftovers. To help combat this problem I’ve joined Morton Salt to #EraseFoodWaste and come up with delicious ways to use our Game Day leftovers (you can read more about the campaign here). So today I used my leftover Double Spinach Artichoke Dip to make some ah-maz-ing super creamy Spinach Artichoke Quesadillas for lunch. Because everything is better when toasted in a tortilla. At least that’s my life motto.
But seriously, just about anything is better in quesadilla form. So if you didn’t make spinach artichoke dip for your football spread, you can apply this to several other football game day foods. Bean dip? Yep. Queso? Yep. Boneless wings? Yep. Chop ’em up and stick them in a quesadilla. Cowboy caviar? Cocktail meatballs? Buffalo chicken dip? Yep, yep, and yep. Just add some cheese, stuff it into a tortilla, and toast it up in a skillet. You can’t go wrong with quesadillas.
I also added some leftover rotisserie chicken to my quesadilla to make it a bit more of a meal than a snack, but you know me and eggs, I couldn’t help making one with a fried egg instead of chicken. That yolk is magic with the spinach artichoke dip. It’s reminiscent of the Egg Florentine Quesadillas I used to make back in the days when Budget Bytes was just a baby blog. :)
P.S. I did not cost out this recipe because it’s more of a concept than a recipe. There are no specific measurements for this “recipe” and even have to use spinach artichoke dip in particular. You can make one quesadilla or make more, just make use of what you have.
This blog post is sponsored by Morton Salt.
Spinach Artichoke Quesadillas
Spinach Artichoke Quesadillas
- 1/3 cup spinach artichoke dip
- 1 medium flour tortillas
- 1/3 cup shredded rotisserie chicken
- dash hot sauce
- Spread the spinach artichoke dip over one half of the tortilla. Top with pieces of shredded chicken and a couple dashes of your favorite hot sauce.
- Fold the tortilla in half to close, then place it in a dry skillet. Cook the quesadilla over medium heat until brown and crispy on one side, then flip and cook and until brown and crispy on the second side.
- Slice the quesadilla into two or three pieces with a pizza slicer or large knife, and serve.
Step by Step Photos
Gather whatever leftovers you might have in your fridge. No really, grab whatever and experiment with flavor combos! Today I used leftover Double Spinach Artichoke Dip, leftover rotisserie chicken, and some extra hot sauce just because.
Spread some of the spinach artichoke dip over half of a flour tortilla, place some chicken pieces on top, then add a couple dashes of hot sauce for kicks.
OR, add a fried egg instead of chicken. YUM.
Fold the tortillas closed and place them in a skillet (I don’t use any sort of oil, just a dry skillet). Heat the quesadillas over medium heat until brown and crispy on each side.
Slice the quesadilla in half and serve while it’s still hot and gooey! So good!
THIS is why I keep tortillas in my fridge at all times.