Italian Chicken Quesadilla

Name: Italian Chicken Quesadilla
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 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

Prep Time5 mins
Total Time5 mins
Makes2 servings

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.

Ingredients

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

Instructions

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.

This article was originally published on Apr 20, 2018

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