Chicken-Pesto Quesadillas

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

Ingredients

Ingredients

8
Old El Paso™ 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)

Directions

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
523.8
% Daily Value
Total Fat
32.2g
50%
Saturated Fat
6.4g
32%
Cholesterol
45.8mg
15%
Sodium
991.8mg
41%
Total Carbohydrate
42.3g
14%
Dietary Fiber
1.0g
4%
Sugars
0.4g
Protein
21.4g
% Daily Value*:
Vitamin C
15.40%
15%
Calcium
25.20%
25%
Iron
24.30%
24%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.