Chicken and Pesto Quesadilla

    25 minutes

    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.

    10 people made this

    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

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. 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.

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    Reviews in English (10)


    quicker than doing in the oven if your doing one, tho the flip is hard to do. nice combo of flavours tho I used salsa rather than pesto and added fried onion and grenn chilli to chicken mix.  -  11 Sep 2010  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. I added 1/2 red onion and some spicey italian mix to the chicken. Instead of pesto, mix up 4 Tblsp of mayo, 1 tsp of wholegrain mustard and a good squirt of tomatoe ketchup in a bwl, add chicken mix,place on cheese as normal.  -  03 Dec 2008  (Review from Allrecipes UK & Ireland)


    I tried just Leicester Cheese and red Pesto and it was delicious!  -  27 Sep 2011  (Review from Allrecipes UK & Ireland)