Chicken-Pesto Quesadillas

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.