- 4
- 5 mins
- 15 mins
Ingredients
- 8 6-inch flour tortillas
- 4 tablespoons basil pesto
- 1 cup shredded cooked chicken
- 1 cup packed fresh spinach leaves
- 1/2 cup shredded cheddar cheese
Preparation
Step 1
Method
Heat a heavy-bottomed skillet over medium heat. (We use a cast iron pan).
To assemble one quesadilla, spread 1 tablespoon of pesto on 1 tortilla and top with chicken, spinach and cheese. Top with another tortilla. Repeat with remaining tortillas.
Add one quesadilla to the pan and cook 1-2 minutes on both sides until heated through and cheese has melted. Repeat with remaining quesadillas. Cut into four and serve immediately.
Method
Heat a heavy-bottomed skillet over medium heat. (We use a cast iron pan).
To assemble one quesadilla, spread 1 tablespoon of pesto on 1 tortilla and top with chicken, spinach and cheese. Top with another tortilla. Repeat with remaining tortillas.
Add one quesadilla to the pan and cook 1-2 minutes on both sides until heated through and cheese has melted. Repeat with remaining quesadillas. Cut into four and serve immediately.