Pesto & Grilled Chicken Quesadilla

by Chrissy

Pesto and Grilled Chicken in a Quesadilla, you say?

Why, certainly, I do say.

With a previous batch of Lemon-Almond Pesto Spread lingering in the freezer, a strong hankering for something easy and involving the amazing TJ’s Cheddar Gruyere Cheese in the fridge, I knew what I had to do.

I couldn’t make a normal bean and cheese quesadilla as an easy way out, or cook up some pasta and throw the pesto on top to curb the pesto craving I was experiencing. Instead a light bulb flashed on and I had a clear path ahead of me.

 

Here’s what happened:

I whipped out the handy dandy George Foreman and grilled a defrosted chicken tender, with a little olive oil and everything seasoning.

Shred the chicken and start preparing the quesadilla. Start with a healthy spread of pesto.

*Little Yellow Note: If you are making 1 serving, only add ingredients to on side of a tortilla, so that it’s easy to fold in half.

Add some sliced sun-dried tomatoes.

Next up: glorious Cheddar Gruyere Cheese. It’s to die for. I credit Pearl for the discovery.

Time for fresh spinach. Don’t be shy with the amount, it will shrink down.

Add the shredded chicken, right on top.

Close the hatch. Tuck it into bed. Or simply, fold in half and place on a hot skillet to get nice & crispy outside and hot & melty inside.

Let cook until browned on both sides.

And there you have it, a tasty dinner that definitely strays from the beaten path.

Pesto & Grilled Chicken Quesadilla

Serves 1

Ingredients:

1 flaxseed or wheat tortilla

1-2 Tbsp Pesto (this Lemon-Almond Pesto Spread is awesome!)

1/3 cup cheddar gruyere cheese, shredded

1/8 cup cup sun-dried tomatoes

1 grilled chicken tender (everything seasoning and olive oil)

1 cup fresh spinach

hot sauce (optional)

 

Directions:

Season and grill chicken until done. Shred it. Then, one one side of the tortilla, spread the pesto, arrange the sun-dried tomatoes, top with cheese, spinach, and shredded chicken. Fold in half and place on a hot skillet. Grill for about 3 minutes on each side, on high heat, or until crispy and golden outside and the inside is heated through.

 

From the Little Yellow Kitchen,

Chrissy

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6 Responses to “Pesto & Grilled Chicken Quesadilla”

  1. DELICIOUS! these are all my favorite ingredients!!!!

  2. Chrissy

    Oh yea… you CAN’T go wrong with these bad boys all folded up into an innocent little flax tortilla

  3. OMG – that looks absolutely amazing! I’m a fan of anything that is put in between two slices of carbs and stuck in a press….You really hit it out of the ballpark with this one!

  4. That looks awesome – love how you added the spinach. And that pesto recipe looks like it would work in a lot of dishes. I LOVE lemon pesto.

  5. This is getting made, ASAP. Looks so good! If it were summer I’d throw some fresh tomato on there too!

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