Over the weekend, I made some pesto and roasted some peppers. Using some leftover chicken, I came up with these very tasty quesadillas. I decided to use goat cheese in them but my husband thought that fresh water mozzarella would be better (he’s not as big of a goat cheese fan as I am!)…so you decide on the cheese you want to use, either one would taste great! I will definately be making these again, the flavors worked perfectly together. If you can make your own pesto and roasted peppers great – but if not jarred will work!
Chicken Pesto Quesadillas
flour or whole wheat tortillas
shredded or sliced leftover cooked chicken
roasted red peppers
crumbled goat cheese or thinly sliced fresh mozzarella
To assemble: Lay torilla in large non stick skillet (I always spray some Pam first). Spoon and spread a big TB of pesto over half of tortilla. Layer chicken over pesto, then roasted peppers. Top with crumbled goat cheese or sliced mozzarella. Warm tortilla in skillet for about a minute, then fold over half to cover cheese. Let cook for 2-3 minutes, then gently flip. Cook other side for 2-3 minutes until cheese is melted and quesadilla is completely warmed through.