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Chicken-Pesto Quesadillas

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Chicken-Pesto Quesadillas
  • Prep 20 min
  • Total 20 min
  • Servings 4
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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.
By Inspired Taste
Updated May 7, 2012

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have some deli turkey on hand? Swap it for the chicken.

Nutrition

Nutrition Facts are not available for this recipe
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