How to make easy pesto chicken quesadillas in under 10 minutes for a perfect lunch or snack. Jump to the 10 Minute Pesto Chicken Quesadilla Recipe or read on to see our tips for making them.
Sounds a little strange, right? But, trust us, it works. Pesto is flavor overload — check out our homemade pesto recipe to see.
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How to Make Pesto Chicken Quesadillas
There’s fresh basil, garlic, olive oil, and parmesan cheese. If you don’t have the time to make your own batch, there are lots of store-bought options.
When it comes to the chicken, we usually have a batch of shredded chicken in our fridge — here’s how to make shredded chicken on the stove and here’s our slow cooker version. You can also shred a rotisserie chicken or roasted chicken from a night or two ago. Ten pile everything onto a tortilla add fresh spinach and some cheese.
After cooking on both sides in a skillet, the chicken quesadilla is warm, toasted and the cheese is melted. A perfect lunch or snack!
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Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
10 Minute Pesto Chicken Quesadilla Recipe
Pesto is flavor overload — check out our homemade pesto recipe to see. There’s fresh basil, garlic, olive oil, and parmesan cheese. If you don’t have the time to make your own batch, there are lots of store-bought options.
You Will Need
8 (6-inch) flour tortillas
4 tablespoons basil pesto, see our homemade pesto recipe
1 cup shredded cooked chicken, see our shredded chicken recipe
1 cup packed spinach leaves
3/4 cup shredded cheddar cheese
Heat a heavy-bottomed skillet over medium heat.
Divide the pesto, chicken, spinach, and cheese between four tortillas. Top with a second tortilla then add to the pan and cook, flipping once, until the cheese has melted and the tortillas are toasted on both sides, about 5 minutes.