Trio Of Appetizers Recipe
Trio of Hand-Breaded Chicken Tenders, Black and Bleu Quesadilla and Spinach Artichoke Dip with sliced bread. Contains bacon.
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Ingredients
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Hand-Breaded Chicken Tenders
Black and Bleu Quesadilla
Spinach Artichoke Dip
Method
Hand-Breaded Chicken Tenders
- 1
Prepare Chicken
Cut chicken breasts into strips.
- 2
- 3
Bread the Chicken
Dip chicken strips in flour, then in egg, and finally coat with breadcrumbs.
- 4
Fry Chicken
Heat oil in a pan over medium-high heat and fry chicken tenders until golden brown and cooked through, about 5-7 minutes per side.
- 5
Drain and Season
Drain on paper towels and season with salt and pepper.
Black and Bleu Quesadilla
- 6
Preheat Skillet
Preheat a skillet over medium heat.
- 7
Assemble Quesadilla
Place one tortilla in the skillet and sprinkle with shredded chicken, bleu cheese, cheddar cheese, crumbled bacon, and green onions. Top with another tortilla.
- 8
Cook Quesadilla
Cook until the bottom tortilla is golden, then flip and cook the other side until golden and cheese is melted, about 3-4 minutes per side.
- 9
Slice Quesadilla
Remove from skillet, let cool slightly, then cut into wedges.
Spinach Artichoke Dip
- 10
Mix Dip Ingredients
In a mixing bowl, combine cream cheese, sour cream, cooked spinach, chopped artichoke hearts, parmesan cheese, and minced garlic.
- 11
Combine Well
Stir until well combined and creamy.
- 12
Bake Dip
Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.
- 13
Serve
Serve warm with sliced bread.
