Chicken-Pesto Quesadillas

By carvalhohm

Ingredients

• 8 flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
• 1/4 cup basil pesto
• 1 cup shredded cooked chicken
• 1 cup packed fresh baby spinach leaves
• 1/2 cup shredded Mexican cheese blend (2 oz)

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 For each quesadilla, spread 1 tortilla with 1 tablespoon pesto. Top with 1/4 cup chicken, 1/4 cup spinach and 2 tablespoons cheese. Top with second tortilla.

2 Heat heavy skillet over medium heat. Add 1 quesadilla to skillet. Cook about 2 minutes until bottom is lightly browned. Carefully turn; cook 2 minutes longer until second side is lightly browned and cheese is melted. Repeat with remaining quesadillas.

3 To serve, cut each quesadilla into 4 wedges.

Expert Tips:
Cast-iron skillet works well for making quesadillas. You can also make these in panini press, or use large griddle to cook all 4 quesadillas at once.

Have some deli turkey on hand? Swap it for chicken.