This is such a great recipe to whip up on a super busy weeknight or even as a super quick lunch when your sick and tired of PB&J. As I’ve said before, a store bought jar of pesto can save your culinary life when you’re in a pinch!
In this recipe, you can use really good lunch meat slices, like Boars Head Ever Roast, rotisserie chicken, or any chicken you may have leftover.
Chicken and Pesto Quesadillas
Servings: 1
Time: 5 minutes
Level: Easy
2 flour tortillas
1 tbsp. pesto
5-6 slices of chicken lunch meat, or 1/2 c. cooked, shredded chicken
onion, sliced (optional)
1/4 c. Italian Cheese (anything will do… Mozzarella, a blend… whatever you have)
Spread pesto on one tortilla. Top with chicken, onions, and then sprinkle with cheese.
Place the second tortilla on top and heat in a non-stick skillet over medium heat, turning a few times to brown both sides. Yum!
Tips
- Try rolling these same ingredients into crescent rolls instead of tortillas and bake according to crescent roll package’s directions.
- Instead of regular pesto, try the sun-dried tomato version. It’s delish!
