Skip to main content

Chicken Pesto Quesadillas

This one of our favorite quick meals!

Chicken Pesto Quesadillas 

Chicken Pesto Quesadillas

An electric skillet works great for cooking these quesadillas!

1  (3.5-oz.) jar pesto
4  (8-inch) tortillas
2 cups cooked, shredded chicken (homemade, canned or rotisserie)
1  (8-ounce) package shredded Italian cheese blend
Olive oil
Spread 1 – 2 tablespoons of pesto onto each tortilla.
Sprinkle about a ¼ cup chicken onto half of each tortilla.
Sprinkle ¼ cup cheese over chicken.
Fold each tortilla in half.
Brush both sides of each folded tortilla with olive oil.

Garnish:
Sour cream

Preheat oven to about 200 degrees. (You may need to cook these in batches, and you can keep the first batch warm in the oven while cooking the remaining quesadillas.)
Heat a large nonstick skillet or an electric skillet on medium-high heat.
Cook quesadillas for 2 minutes on each side or until browned and crusty.
Remove to a cutting board, and cut each quesadilla into 3 wedges.
Serve with a dollop of sour cream!

Linked to: Tasty Tuesday!

Comments

  1. Oh, yum!! We've been doing lots of quesadillas for lunch but I have never thought of making them with pesto. I keep all of those ingredients (except that cheese) on hand and will have to make these very soon. The salad looks great, too!! I am so hungry right now!

    ReplyDelete
  2. That looks & sounds incredible! I'm putting it on the menu plan. Thank you for sharing it. Holly

    ReplyDelete
  3. Anita and Holly,

    I think you guys will really these. Our other favorite way to use pesto is Cheesy Pesto Pizza:
    http://mealplanningwithconnie.blogspot.com/2010/11/cheesy-pesto-pizza.html
    Both are quick, easy and tasty!

    Many blessings!

    ReplyDelete
  4. We are hosting a linky party THIS WEEK'S CRAVINGS with "Everything GREEN for St. Patrick's Day". We would LOVE for you to link up this amazing recipe!

    http://momscrazycooking.blogspot.com/2011/03/this-weeks-cravings-linky-party-20-go.html

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s