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Chicken and Pesto Quesadilla
Recipe by:
STARSING
This sundried tomato and chicken quesadilla is flavourful and super fast to prepare. A great snack or light lunch. Use ordinary basil pesto if you prefer.
Ready in 25 minutes
Saved as a favourite by 9 cook(s)
Ingredients
Serves: 2
- 1 tablespoon olive oil
- 400g chicken breast, cut into chunks
- 4 tablespoons sundried tomato pesto, or more to taste
- 2 large flour tortillas
- 250g grated Mozzarella cheese
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Preparation method
Prep: 5 minutes | Cook: 20 minutes1.
Heat oil in large frying pan and cook chicken over medium-high heat until chicken is white throughout. Transfer to a bowl and mix pesto to taste with the cooked chicken. Set aside.
2.
In the same frying pan on low heat, place one tortilla and sprinkle half the cheese on top. Heat gently until cheese is melted.
3.
Cover the tortilla and cheese with the chicken mix. Top with the remaining cheese and the second tortilla.
4.
Flip it over and heat until all the cheese is melted and the tortilla is slightly crispy.
5.
Remove, slice into quarters and serve.
Provided by: Allrecipes
Last updated:
16 Jul 2012
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