Photo: Maya Visnyei
Tortillas are basic, but they work hard for you. Fill them up with rotisserie chicken, spinach, cheese and pesto to make a lunch box-worthy quesadilla.
⅔ cups skinless, shredded rotisserie or leftover cooked chicken
2 tsp basil pesto
½ cup white cheddar cheese, divided
2 medium whole wheat tortillas
⅓ cup baby spinach
2 tsp canola oil
Toss chicken with pesto.
Sprinkle ¼ cup cheddar cheese over half of each tortilla.
Top cheese with reserved chicken mixture (dividing between two tortillas). Add baby spinach to each tortilla and divide another ¼ cup cheddar cheese between them. Fold in half and press down to seal.
Heat canola oil in frying pan over medium. Add quesadillas and fry for 1 to 2 min per side or until tortillas are golden and cheese is melted. Cut into wedges and serve or pack in a lunch box.
Originally published in the September 2013 issue. Photo by Maya Visnyei.
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