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.
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.
Adam and Joanne's Tips
This recipe was originally shared with Betty Crocker and we are excited to be able to share it with you.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Serving Size 1 quesadilla / Calories 409 / Protein 22 g / Carbohydrate 32 g / Dietary Fiber 2 g / Total Sugars 3 g / Total Fat 21 g / Saturated Fat 7 g / Cholesterol 59 mg / Sodium 866 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/12769/pesto-chicken-quesadilla-recipe/