Pesto Chicken Quesadillas

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PREP: 5 minutes

COOK: 5 minutes



1/2 cup
shredded cooked chicken
2 tbsp
pesto sauce
whole wheat tortillas
1/2 cup
shredded mozzarella cheese
1/2 cup
diced roasted red peppers


In a small bowl, mix the chicken with the pesto sauce.

Place the tortilla in a large frying pan. Layer with half of the mozzarella cheese, chicken pesto mixture, and roasted red peppers. Top with the other half of the cheese and finally, the second tortilla. Cook over medium-high heat until the cheese begins to melt, about 2 to 3 minutes. Carefully flip the quesadilla and cook for an additional minute on the other side.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)706
Total Fat (g)39
Saturated fat (g)15
Trans fat (g)0
Cholesterol (mg)108
Sodium (mg)1138
Total Carbohydrate (g)45
Dietary Fiber (g)9
Total Sugars (g)6
Added Sugars (g)0
Protein (g)43
Vitamin D (mg)0
Calcium (mg)552
Iron (mg)4
Potassium (mg)605