Chicken-Pesto Quesadillas

Whip up a satisfying snack or light meal in just 20 minutes. Use Old El Paso flour tortillas and prepared pesto for a fast dash to the table.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4


Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
cup basil pesto
cup shredded cooked chicken
cup packed fresh baby spinach leaves
cup shredded Mexican cheese blend (2 oz)

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

If you have a cast-iron skillet, it works well for making quesadillas. You can also make these in a panini press, or use a large griddle to cook all 4 quesadillas at once.

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