Chicken and Spinach Pesto Quesadillas

These Chicken and Spinach Pesto Quesadillas are simple to make and ready in less than 20 minutes. Filled with shredded chicken, pesto, baby spinach, and mozzarella cheese, this easy dish is packed with flavor and perfect for busy weeknights!

Do you ever get a craving for something that you just have to have? Even if it’s not all that good?

Take my quesadilla cravings, for example. I mentioned a while back that I used to crave steak quesadillas from Taco Bell. Not all the time, but every once in a while. Ewwww…right?

See, I know it’s not real steak in there (I don’t even want to know what is really is), but for some reason, I just loved the taste of it! Luckily, my taste buds have wised up and I can’t even remember the last time I had Taco Bell.

But, I still get those quesadilla cravings. And when I don’t feel like heading out to my favorite Mexican restaurant, I pop in my kitchen and whip up the homemade kind.

And since you all love quesadillas (this barbecue chicken version and that breakfast version are two of my most popular recipes to date), I figured it was time to showcase my latest creation. These Chicken and Spinach Pesto Quesadillas are so easy to make, so delicious, and filled with simple ingredients.

And even better, it’s perfect for 30 Minute Thursday! Get excited, because I know I am!

These Chicken and Spinach Pesto Quesadillas are simple to make and ready in less than 20 minutes. Filled with shredded chicken, pesto, baby spinach, and mozzarella cheese, this easy dish is packed with flavor and perfect for busy weeknights!

To make these quesadillas super simple, I used the shredded rotisserie chicken that you can find near the deli section of your grocery store. It saves a lot of time and is perfect for quick dishes like this. In fact, I use the pre-shredded chicken in a lot of my recipes (see here, here, and here). It’s one of my go-to hacks for make easy, yet delicious meals.

Now, let’s talk about those flavors! Spinach, pesto, cheese, chicken….can you get any better? It’s one of my favorite sandwich and pasta combinations, so it seemed like a no-brainer to add this to crispy tortillas.  So, if you’re on the hunt for your next easy dinner (or lunch) idea, then you’ll love the fresh taste of these Chicken and Spinach Pesto Quesadillas!

Looking for more 30 Minute Recipes? I’ve got you covered!

• Creamy Sausage and Mushroom Rigatoni
• Easy Black Bean Soup
• Baked Chicken Ranch Taquitos
• Garlic Chicken Piccata
• Pizza Grilled Cheese
• Chicken Parmesan Pasta Skillet
• One Pot Meatball Stroganoff

Chicken and Spinach Pesto Quesadillas

Yield: 2 quesadillas

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

These Chicken and Spinach Pesto Quesadillas are simple to make and ready in less than 20 minutes. Filled with shredded chicken, pesto, baby spinach, and mozzarella cheese, this easy dish is packed with flavor and perfect for busy weeknights!

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Ingredients

 

1x2x3x

• ▢ 1 cup cooked, shredded rotisserie chicken, (I used the pre-shredded kind that you can find near the deli section of most grocery stores)
• ▢ ¼ cup prepared pesto sauce ,
• ▢ 4 medium flour tortilla shells
• ▢ ¾ cup shredded mozzarella cheese, divided
• ▢ 1 cup baby spinach, divided
• ▢ 1 tablespoon unsalted butter

Instructions

 

• In a medium bowl, combine the shredded chicken and pesto sauce. Toss to coat. Set aside.
• Place two tortilla shells onto a flat surface. Spread half of chicken mixture onto each tortilla, leaving about 1/4 inch of space around the edges. Top each tortilla with mozzarella cheese and spinach.
• Take the remaining tortilla shells and place each one on top of the chicken mixture, forming two quesadillas.
• In a medium skillet, melt butter over medium heat. Gently place one quesadillas into skillet. Brown evenly on each side for 3-4 minutes, or until golden. Repeat with second tortilla.
• Slice and serve with extra pesto sauce for dipping, if desired.

Serving: 1g, Calories: 415kcal, Carbohydrates: 19g, Protein: 21g, Fat: 28g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 863mg, Potassium: 201mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1700IU, Vitamin C: 2mg, Calcium: 301mg, Iron: 2mg

Cuisine: American

Course: Appetizer, Main Course

Author: Gayle

Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.