In a small skillet over med-high heat and coated with cooking spray, add on corn tortilla. Top the tortilla with ¼ cup of cheese and then spoon ¼ of the spinach/chicken mixture over the cheese. Top with another ¼ cup of cheese and place a corn tortilla on top of that. Spray with cooking spray and cover with a lid. Allow the quesadilla to cook for 2-3 minutes and then carefully flip over. Cook for an additional 2-3 minutes and then transfer to a plate. Cut into quarters and serve immediately. Repeat procedure with the remaining tortillas.
Note: The spinach/chicken mixture can be made a day in advance and stored in an airtight container in the refrigerator. Warm before adding to your quesadilla.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/spinach-artichoke-and-chicken-quesadilla/