Chicken Pesto Quesadillas Recipes

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.

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.

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.

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!