Chicken & Pesto Quesadilla

Quesadillas are one of our absolute favourite mexican dishes. A griddled cheese filled tortilla may sound a little naughty, but trust us, it’s beautiful.
And you can fill it with anything from shredded meat, to eggs, veggies, avocados, you name it, it will work.
  • 2 Tortillas
  • 100g of cooked chicken cut into small chunks
  • ½ a cup of baby spinach leaves
  • 4 slices of tomato
  • ¼ cup of mozzarella cheese
  • 20g of feta cheese cut into small pieces
  • 1 tablespoon of basil pesto
  1. Lightly grease a frying pan and place over a medium heat.
  2. Place one of the tortillas into your frying pan and add the sliced chicken, sliced tomato, baby spinach leaves, mozzarella cheese and feta.
  3. Spread the basil pesto over one side of the remaining tortilla and place on top of the tortilla already in the pan.
  4. Cook the Quesadilla for 3 minutes or until the tortilla begins to brown before carefully flipping over and cooking for another 3 – 4 minutes or until the cheese has melted and the tortilla has browned.
  5. Serve immediately with a fresh crunchy salad or pop it in the fridge and take a few portions for lunch. You can heat them up or have them cold. Either way they make a cheap and tasty lunch.