INGREDIENTS Chicken breasts EVOO Salt & pepper Onion Garlic Artichoke hearts Baby spinach leaves Chicken broth Cornstarch Milk White sharp cheddar Pitas Butter
This is the adult version of a kids quesadilla - we're taking it up a notch. If you enjoy spinach artichoke dip, this will be a thoroughly enjoyed lunch or dinner! A crispy, crunchy, buttery outside of your pita sandwich opens to an ooey, gooey, hearty meal inside.
MOST OF THIS RECIPE CAN BE PREPARED IN ADVANCE, THEN ASSEMBLED WHEN YOU'RE READY TO COOK THE GRILLED SANDWICHES.
BEGIN WITH THE FILLING. HEAT A SKILLET TO COOK THE ONIONS AND GARLIC SWEATING, THEN ADD IN THE ARTICHOKE HEARTS AND SPINACH TO THE SAME PAN.
ADD IN THE CORNSTARCH SLURRY WITH THE BROTH TO THE SKILLET AND GIVE IT A GOOD STIR.
WARM THE PITAS IN THE MICROWAVE SO THEY ARE MORE PLIABLE.
MELT THE BUTTER IN A SKILLET. WHEN ITS HOT, ADD THE PITA. USE A COVER TO THE SKILLET TO HELP THE FILLING MELT.