This unique fusion of Italian gives this Mexican dish a unique twist. This is a great way to use leftover chicken or buy a pre-roasted chicken from the grocery store and turn it into a unique sandwich.
Makes 4 Quesadillas
4 Burrito Sized Tortillas
4 tsp Basil Pesto
4 Slices Mozzarella *
4 Slices Provolone *
1 Jar Roasted Red Peppers
Olive Oil Cooking Spray
1 ½ - 2 C Cooked Chicken (shredded)
Lay out the tortilla shell and spread 1 teaspoon of pesto over ½ of the exposed shell. Spread ¼ of the shredded chicken over the pesto and top with roasted red peppers. Top the peppers with 1 slice each of the mozzarella and provolone cheese then fold over the top of the tortilla. Spray the tortilla with olive oil cooking spray and place in a large skillet that has been preheated over a medium high heat. Using a spatula check the bottom of the quesadilla and cook until it is golden brown. Flip over and brown the other side. Serve immediately.Quesadillas are supposed to be a quick and easy meal. That is why I use either left-over chicken or I go to the grocery store and purchase a roasted chicken. Roasted chickens can be used for a variety of meals and make this meal a snap.
* Pronto Substitutes
Pesto – To save time you can use store bought Basil Pesto or you can make your own.
Cheese – You can use preshredded cheese instead of the sliced and you can try other Italian cheeses such as Fontina.
To print a copy of this recipe go to Quesadilla Tratoria.