Best Chicken Pesto Quesadillas Recipes

Chicken-Pesto Quesadillas image

Provided by By Inspired Taste

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1/4 cup basil pesto
1 cup shredded cooked chicken
1 cup packed fresh baby spinach leaves
1/2 cup shredded Mexican cheese blend (2 oz)

Steps:

For each quesadilla, spread 1 tortilla with 1 tablespoon of the pesto. Top with 1/4 cup of the chicken, 1/4 cup of the spinach and 2 tablespoons of the cheese. Top with a second tortilla.
Heat heavy skillet over medium heat. Add 1 quesadilla to skillet. Cook about 2 minutes until bottom is lightly browned. Carefully turn; cook 2 minutes longer until second side is lightly browned and cheese is melted. Repeat with remaining quesadillas.
To serve, cut each quesadilla into 4 wedges.

Nutrition Facts : ServingSize 1 Serving

Gordon and Gary's Pesto Chicken Quesadillas image

Provided by Food Network

Categories main-dish

Time 52m

Yield 4 servings as an appetizer

Number Of Ingredients 12

Fresh basil leaves
1 clove garlic
Roasted almonds
Parmesan cheese
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1 teaspoon salt
1 boneless skinless chicken breast
1 flour tortilla

Steps:

First make the pesto:
In a sturdy and large plastic cup put a large handful of fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper. Use an immersion blender to blend it all together, until smooth and bright green. Reserve.
For the chicken:
Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Dust the chicken breasts with the spice mixture and rub in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through. Depending on how thick the breasts are, about 5 to 6 minutes per side. Remove from grill and let rest. Cut the chicken into 1/2-inch slices and set aside. Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it. Lay the strips of chicken over the tortilla and sprinkle with Parmesan, cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

Chicken Quesadillas With Poblano Pesto image

Provided by SusieQusie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 poblano chiles, roasted, peeled, seeded and diced
1/2 cup pumpkin seeds or 1/2 cup pine nuts, toasted
1/2 cup cilantro, with stems coarsely chopped (or use parsley if you prefer)
1 -2 serrano peppers or 1 -2 jalapeno chile, optionally blackened
1 tablespoon olive oil
2 teaspoons lime juice
1/2 teaspoon salt
4 (10 inch) flour tortillas
2 cups cooked chicken, diced (about 2 large breasts)
1 cup monterey jack cheese, grated
1/4 cup parmesan cheese, grated
2 tablespoons unsalted butter

Steps:

Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
Add the oil in a steady stream with the machine running.
Add the lime juice and salt, mixing well.
Taste and adjust seasoning if necessary.
Spread 1/4 cup of the pesto on each tortilla.
Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
Fold tortillas in half.
Melt the butter in a large pan over medium heat.
Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.