Description
This Chicken Pesto Quesadilla is a quick and flavorful meal combining tender cooked chicken, vibrant pesto sauce, fresh tomatoes, and melted mozzarella cheese inside a crispy flour tortilla. Perfect for a satisfying lunch or easy dinner, these quesadillas come together in just 15 minutes using a simple stovetop skillet method.
Ingredients
Quesadilla Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken breast, shredded or diced
- ½ cup pesto sauce
- 2 cups shredded mozzarella cheese
- 1 cup cherry tomatoes, diced
- ¼ cup fresh basil leaves, chopped
- Cooking spray or butter for greasing the pan
Instructions
- Assemble the Quesadillas: Lay out the flour tortillas on a flat surface. On one half of each tortilla, spread a layer of the pesto sauce mixed with cooked chicken breast. Sprinkle on the shredded mozzarella cheese, diced cherry tomatoes, and chopped fresh basil evenly over the chicken mixture.
- Fold the Tortillas: Carefully fold the empty half of each tortilla over the filling to form a half-moon shape, pressing slightly to hold the filling together.
- Cook the Quesadillas: Heat a large skillet over medium heat and lightly grease it using cooking spray or butter. Place each folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese inside has fully melted.
- Serve: Remove the cooked quesadillas from the skillet, let cool for a minute, then cut each into wedges. Serve warm and enjoy immediately for the best flavor and texture.
Notes
- Use cooked chicken breast to save time; leftover rotisserie chicken works well.
- You can substitute mozzarella with a blend of cheeses like cheddar or Monterey Jack for a different flavor.
- For added crunch, consider adding chopped bell peppers or onions.
- To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
- Adjust the amount of pesto to taste depending on how strong you want the herb flavor.
