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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!

Chicken and Spinach Pesto Quesadillas

Print Recipe
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!
Course Appetizer, Main Course
Cuisine American
Keyword chicken recipe, quesadilla recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 quesadillas
Calories 415
Author Gayle

Ingredients

  • 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.

Nutrition

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