1/2 lb Monterey Jack Cheese
1 lb. Chicken Breast, Grilled
12 oz. Spinach and Artichoke portion
6 each, 6 inch Flour Tortillas

Place spinach-artichoke portions and Jack Cheese into a mixing bowl and mix thoroughly. On a large, cleaned and sanitized table, lay out 4 tortillas. Place and spread a level #24 scoop (1 oz) of the filling over half of the tortilla.

Evenly divide the chicken between the tortillas.

Fold the tortillas over so they look like tacos.

Alfredo Sauce

1 Qt Heavy Cream
4 oz. Unsalted Butter
4 oz Parmesan Cheese, Grated
TT Salt and Pepper

Place Heavy cream and butter in a heavy gauge saucepan. Let reduce at low simmer for 30-40 minutes. Occasionally stir to prevent cream from sticking. Add Parmesan cheese and stir with a wire wisk and cook for 2 minutes. Season with salt and white pepper.

Spinach and Artichoke Dip

2 lbs Frozen Spinach
1 1/2 Cups Alfredo Sauce
1/2 Cup Artichokes, chopped
2 Cups Mozzarella Cheese, Grated
1 Cup Parmesan Cheese
1 Tbs Roasted Garlic
1/4 Tsp Lemon Zest
TT Salt and Pepper

Squeeze all liquid from frozen spinach. Place into a mixing bowl. Add Alfredo sauce, chopped artichokes, mozzarella cheese, Parmesan cheese, lemon zest, salt and pepper. Mix thoroughly to evenly distribute the ingredients and allow to cool.