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Chicken-Pesto Quesadillas

  • Prep 20 min
  • Total 20 min
  • Servings 4

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. MORE + LESS -

Inspired Taste Inspired Taste
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

Hide Images
  • 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

  • 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

No nutrition information available for this recipe

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