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Thai-Spiced Creamy Spinach & Chicken Quesadillas
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These creamy spinach & chicken quesadillas, flavored with a hint of coconut milk and green curry paste, make a great light lunch or, if cut smaller, a fun starter or snack to share at cocktail parties and small gatherings. My girl friends love them and appreciate that along with being delicious, they are light and healthy!

8 minutes

5-10 minutes

6

Ingredients
5 tablespoons light chive & onion flavored cream cheese
4 cups baby spinach leaves, divided use
1/3 cup loosely packed basil leaves, stems removed
2 cloves garlic
1 tablespoon grated Parmesan cheese
1 teaspoon honey
3 tablespoons regular or light coconut milk
1 teaspoon green curry paste
1/4 teaspoon ground cumin
1/8 teaspoon kosher salt
1/3 cup diced sweet red pepper
6 ounces fully cooked boneless, skinless chicken breast, diced
1 1/2 cups regular or reduced fat shredded Colby jack cheese
6 large flour tortillas 7-8 inches
Garnish: extra salsa & sour cream

Directions
Place cream cheese, 2 cups of the spinach, basil, garlic, Parmesan cheese, honey, coconut milk, green curry paste, cumin and salt into bowl of a Wolfgang Puck Bistro 900 Watt food processor Process for 30 seconds scrape side of bowl and process for another 30 seconds or until creamy. Transfer to a mixing bowl. Stir in red pepper, chicken and shredded cheese

Spoon chicken mixture over half of each tortilla, dividing evenly among tortillas. Fold tortillas over chicken/spinach mixture to make 6 quesadillas. Press down with a spatula to keep them closed.

Heat a large cast-iron or a Wolfgang Puck reversible non-stick griddle over medium. Place 2 or 3 quesadillas on skillet or griddle and cook for about 2 1/2 minutes on each side or until filling is hot and cheese is melted. Repeat with remaining quesadillas. Using a pizza cutter, slice each quesadilla in half to make triangles. Serve quesadillas with extra sour cream and salsa for dipping if desired.

Makes 6 servings
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