Chicken, Pesto And Spinach Quesadillas

Serves: 4
Preparation time: 10 mins
Cooking time: 4-5 mins


  • 8 small corn tortillas
  • 4 tbsp Filippo Berio Sun Dried Tomato Pesto
  • 200g cooked chicken, shredded
  • 200g baby spinach leaves
  • 100g Wensleydale cheese
  • 2 tbsp Filippo Berio Classico Olive Oil

To serve:

  • Guacamole, salsa and sour cream


  1. Spread 1 tbsp Filippo Berio Sun Dried Tomato Pesto onto the tortilla and top with a quarter of the shredded chicken, spinach and cheese. Top with another tortilla and repeat until all four tortillas are made.
  2. Add the Filippo Berio Classico Olive Oil in a large frying pan. When the pan is hot, add one quesadilla and cook for 1-2 minutes.
  1. Using a large spatula, flip the quesadilla over and cook for a further 1 minute or until golden and the cheese melted.
  2. Remove from the pan and cut each quesadilla into four. Serve immediately with guacamole, salsa and sour cream.

Cooks tips:

Wensleydale cheese is similar to Mexican cheeses so perfect for this recipe.