The nice thing about these quesadillas is that they don't require exact amounts of ingredients. Do what works for you! The ingredients themselves can easily be swapped out for what you have on hand or your preference.
Chicken Pesto Quesadilla
Ingredients:
Tortillas- Any type you like. I used the smaller, street style ones in this picture.
Chicken- Rotisserie works great here, but any type of cooked and sliced/shredded chicken would be fine.
Cheese- I typically use the Mexican Blend from Costco and Cotija Cheese. The Mexican cheese melts really nicely, and the Cotija gives it a nice salty flavor. The Mexican blend could be subbed with Monterey Jack, Mozzerella, or Pepper Jack if preferred. Queso Fresco can also be used in place of the Cotija.
Pesto- I typically just get the Pesto in the bottle from Costco as well, but any type would work. Here's my little tip- since the bottle is so big that I can' t use it all before it goes bad I use what I need and then put the entire bottle in the freezer. The next time I want to use it I just pull it out an hour or two ahead of time to let it thaw a bit and then repeat the process.
Directions:
Preheat a Griddle to 200-250 degrees. Place half of your tortillas on the griddle and sprinkle liberally with the Mexican Blend cheese. Arrange thin slices on chicken on top of the cheese then sprinkle with cotija. Using a spoon, drizzle with pesto to your liking. Meanwhile, place an equal amount of tortillas on the other side of the grill and sprinkle with more Mexican Blend cheeses. Once the cheese has melted, place the top side of the quesadilla cheese side down on the bottom tortillas. Flip the tortillas over to warm on the other side. Once the cheese is all melted and the chicken is hot, remove the quesadilla from the skillet and slice into triangles.
Serve with guacamole, sour cream, and/ or salsa.
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