Chicken-Pesto Quesadillas

Bloggers Adam and Joanne Gallagher from Inspired Taste whip up quesadillas with cooked chicken, pesto and fresh spinach. Learn to make this recipe with our how-to article.

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Prep Time 20 min
Total Time 20 min
Servings 4

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)

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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.

EXPERT 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.

Got questions? Our experts have the answers. Ask Betty now.