ChickenMeatPestoPoultrySpinach

Chicken, Pesto And Spinach Quesadillas

Prep Time: 10 mins
Cooking Time: 4-5 mins
4 people

Used in this recipe

Ingredients

8 small corn tortillas
4 tbsp Filippo Berio Sun Dried Tomato Pesto
200g cooked chicken, shredded
200g baby spinach leaves
100g Wensleydale cheese
2 tbsp Filippo Berio Classico Olive Oil

To serve

Guacamole, salsa and sour cream

Method

Spread 1 tbsp Filippo Berio Sun Dried Tomato Pesto onto the tortilla and top with a quarter of the shredded chicken, spinach and cheese. Top with another tortilla and repeat until all four tortillas are made.
Add the Filippo Berio Classico Olive Oil in a large frying pan. When the pan is hot, add one quesadilla and cook for 1-2 minutes.
Using a large spatula, flip the quesadilla over and cook for a further 1 minute or until golden and the cheese melted.
Remove from the pan and cut each quesadilla into four. Serve immediately with guacamole, salsa and sour cream.

Sundried Tomato Pesto

From £2.80

Made with 40.2% sun-dried tomatoes, fresh Ligurian basil, Grana Padano, cashew nuts and Filippo Berio Extra Virgin Olive Oil for a rich, vibrant flavour. Simply stir through pasta for a quick and delicious meal, or top with grated cheese and grill for an indulgent finishing touch.