This chicken pesto quesadilla is quick and easy recipe to prepare and is bound to become a family favourite. It’s loaded with moist chicken, homemade classic basil pesto, and gooey mozzarella cheese-only three ingredients, but oh-so delicious and flavourful!
Yesterday, I had my heart set on making these yummy quesadillas for dinner. However, I often get inspired to make recipes when I coincidentally lack some of the ingredients-in this case, chicken. It was also coincidental that when
the babysitter my dad brought my son back home in the afternoon he also had some roasted chicken in tow. Luck would have it that I could whip up these delicious, healthy quesadillas just in time for dinner!
If you don’t have any pesto on hand you can easily substitute it with another spread, such as hummus or guacamole. Vegetarian? Simply swap the chicken with tofu, tempeh, or seitan.
My son could not get enough of his quesadilla! At first, he was a little perplexed by the strange looking “panino” sitting on his plate. But after one bite, he was hooked! These were also surprisingly easy for him to eat since all the ingredients are basically ‘glued’ together by the gooey mozzarella cheese.
Heat the olive oil in a medium saucepan on medium heat for 1-2 minutes. Place the tortilla shell into the pan. Spread 1 tablespoon of pesto evenly on one side of the tortilla.
Layer the chicken and mozzarella over the pesto, lightly pressing down with the back of a spoon so the ingredients are compact. Fold the other half of the tortilla over to cover.
Cook for 2-3 minutes per side or until each side is lightly browned. Press down on the tortilla with spatula or with a hamburger press
Once cooked, remove the quesadillas from the heat and transfer to a cutting board. Allow to cool for a few minutes before cutting.