This one of our favorite quick meals! Chicken Pesto Quesadillas and Super Easy Caesar Salad 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 w
Recipes and Ramblings from a Southern Cook