Chicken, Pesto And Spinach Quesadillas

Chicken, Pesto And Spinach Quesadillas

Categories: Pesto, Poultry

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

Print

Ingredients

  • 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

Method

  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.
  3. Using a large spatula, flip the quesadilla over and cook for a further 1 minute or until golden and the cheese melted.
  4. 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.

Cook with:

Sundried Tomato Pesto

Made with 40.2% delicious sundried tomatoes, fresh Ligurian basil, Grana Padano cheese, cashew nuts and Filippo Berio Extra Virgin Olive Oil. Simply stir our sundried tomato pesto into pasta for a convenient and delicious meal. Or why not top with grated cheese and grill for a richer flavour.

Shop Now