Quesadillas with grilled chicken pesto and cheese.
- Portion size 6 servings
- Credits : Jodi Borneman
- 8 oz skinless boneless chicken breasts
- 2 teaspoons vegetable oil
- 1 cup onion chopped
- 2 teaspoons fresh garlic crushed
- 1/4 cup pesto sauce
- 1/2 cup mozzarella cheese grated
- 4 whole wheat flour tortillas
MethodSpray a non stick skillet or grill pan with cooking oil and place over medium high heat.
Saute the chicken just until cooked, about 6 minutes per side. Set aside, wipe pan and respray.
Heat the oil in a skillet over medium high heat. Saute the onion and garlic for 5 minutes or until the onions are tender and browned. Stir in the pesto and cheese. Dice the chicken and add to the skillet.
Divide the mixture amoung the tortillas. Fold the other half overtop.
Heat on a grill pan or in a large skilled for 2 minutes on each side.
Cut each tortilla into 3 wedges, making 12 wedges in total.