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Chicken-Pesto Quesadillas
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Prep Time:
20 minutes
Total Time:
20 minutes
Make a quick and delicious snack with Old El Paso flour tortillas and pesto in just 20 minutes.
Ingredients:
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 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)
Instructions:
  • Spread a tortilla with flavorful pesto, generously layer with chicken, fresh spinach, and gooey cheese, then sandwich with another tortilla.
  • Preheat a heavy skillet over medium heat. Place 1 quesadilla in the skillet and cook for about 2 minutes until the bottom is lightly browned. Carefully flip and cook for an additional 2 minutes until the second side is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
  • Cut each quesadilla into 4 delicious wedges before serving.

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