- 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 Olive Oil
- Guacamole, salsa and sour cream
Method: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.
Add the oil in a large frying pan. When the pan is hot, add one quesadilla and cook for 1-2 minutes. Using a large spatula, flip the quesadilla over and cook for a further 1 minute or until golden and the cheese melted.
Remove from the pan and cut each quesadilla into four. Serve immediately with guacamole, salsa and sour cream.