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.
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)
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.
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.
To serve, cut each quesadilla into 4 wedges.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.