Pesto Quesadillas Recipes

CHICKEN-PESTO QUESADILLAS

Steps:

• For each quesadilla, spread 1 tortilla with 1 tablespoon of the pesto. Top with 1/4 cup of the chicken, 1/4 cup of the spinach and 2 tablespoons of the cheese. Top with a second tortilla.
• Heat heavy skillet over medium heat. Add 1 quesadilla to skillet. Cook about 2 minutes until bottom is lightly browned. Carefully turn; cook 2 minutes longer until second side is lightly browned and cheese is melted. Repeat with remaining quesadillas.
• To serve, cut each quesadilla into 4 wedges.

GORDON AND GARY'S PESTO CHICKEN QUESADILLAS

Steps:

• First make the pesto:
• In a sturdy and large plastic cup put a large handful of fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper. Use an immersion blender to blend it all together, until smooth and bright green. Reserve.
• For the chicken:
• Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Dust the chicken breasts with the spice mixture and rub in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through. Depending on how thick the breasts are, about 5 to 6 minutes per side. Remove from grill and let rest. Cut the chicken into 1/2-inch slices and set aside. Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it. Lay the strips of chicken over the tortilla and sprinkle with Parmesan, cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

PESTO QUESADILLAS

Steps:

• Spread 2 teaspoons pesto on half of each tortilla.
• On the other half sprinkle with mozzarella cheese.
• Add 1/4 cup of corn, spinach, and tomatoes. Top with more cheese.
• Fold and cook over medium-high heat for a couple minutes on each side, until the cheese is melted.
• Enjoy!