Creamy Chicken Florentine Quesadillas

• 1 (8-ounce) package cream cheese, at room temperature (see below)
• 1 teaspoon garlic powder
• 6 to 8 (8-inch) flour tortillas
• 3 cups chopped cooked chicken
• 1 (15-ounce) jar artichoke hearts, quartered
• 1 cup cherry tomatoes, or 1 large tomato, sliced
• 1 cup spinach
• 1/4 cup shredded Parmesan cheese
• 1 splash olive oil

1. In a small bowl, stir together the cream cheese and garlic powder. Spread the cream cheese mixture over the tortillas.
2. Heat a medium skillet over medium heat. Add enough oil to coat the bottom of the pan. Place a tortilla in the skillet and divide the chicken, artichoke hearts, tomatoes, spinach, and Parmesan among the tortillas, arranging the filling over one half of each tortilla. Fold the half without fillings over to make a half-moon shape. Cook until the tortilla is browned and crisp, then gently flip and cook until the second side is browned and crisp. Repeat with the remaining tortillas.
3. Enjoy them while they're hot!
4. ALL-IS-NOT-LOST WORKAROUND: Forgot to let your cream cheese come to room temperature beforehand? No worries! Unwrap the block of cream cheese and place it on a microwave-safe plate. Microwave for 15 seconds. It should be soft enough that your finger leaves a slight print when you lightly press the top. Add 10 seconds, if needed.

cream cheese, garlic, flour tortillas, chicken, cherry tomatoes, spinach, parmesan cheese, olive oil

Taken from food52.com/recipes/77550-creamy-chicken-florentine-quesadillas (may not work)