Ever since I heard about the Philadelphia Cooking Cream, I’ve wanted to try it out. )I love cooking with cream cheese, in case you hadn’t noticed.) Since I had a coupon for it during my last trip to the grocery, I decided to pick it up finally. But then I had to figure out what to make with it. I decided to start small so I could use it in more than one dish. After seeing the original recipe by Tanya at Sunday Baker I knew the cooking cream had to go in there. After all, what’s better than Italian or Mexican food? Fusing them together to create Chicken Parmesan in a tortilla! It’s so easy to make and incredibly satisfying.
4-8″ whole wheat tortillas
1 clove minced garlic
1 cup cooked, shredded chicken breast
2 Tbsp finely chopped frozen spinach, thawed (or fresh)
1/4 cup shredded Mozzeralla
1/8 cup shredded Parmesan
1 Tbsp olive oil
1/2 cup marinara sauce
- Preheat oven to 400 degrees. Spread 1/2 Tbsp of the cooking cream on the top of two tortillas. Sprinkle each with the minced garlic. Top with the chicken, spinach and cheese. Spread the remaining cooking cream on the bottom of the other two tortillas and sandwich together with the topped tortillas.
- Place quesadillas on a large ungreased baking sheet. Brush olive oil and sprinkle Parmesan cheese on top for extra taste.
- Bake for 10-12 minutes, or until the tortilla is crispy golden and the cheese is melted. Serve with a side of warm marinara dipping sauce.
Source: Adapted from Sunday Baker