Description
These Chicken and Spinach Pesto Quesadillas are simple to make and ready in less than 20 minutes!
Ingredients
- 1 cup Cooked, Shredded Rotisserie Chicken
- ¼ cups Prepared Pesto Sauce
- 4 Medium Flour Tortilla Shells
- ¾ cups Shredded Mozzarella Cheese, Divided
- 1 cup Baby Spinach, Divided
- 1 Tablespoon Unsalted Butter
Preparation
In a medium bowl, combine shredded chicken and pesto sauce. Toss to coat. Set aside.
Place 2 tortilla shells onto a flat surface. Spread half of chicken mixture onto each tortilla, leaving about 1/4 inch of space around the edges. Top each tortilla with mozzarella cheese and spinach. Take the remaining tortilla shells and place each one on top of the chicken mixture, forming quesadillas.
In a medium skillet, melt butter over medium heat. Gently place one quesadillas into skillet. Brown evenly on each side for 3–4 minutes, or until golden. Repeat with second tortilla.
Slice and serve with extra pesto sauce for dipping, if desired. Enjoy!
