Crispy, cheesy pesto chicken quesadillas that come together in 20 minutes flat ♡
The magic here is the pesto. It does double duty as both the sauce and the seasoning, so you skip all the extra spice measuring. The basil and garlic in the pesto melt into the cheese and create this rich, savory flavor that plain quesadillas just can’t match.
Grab a skillet and some tortillas. This one is fast, satisfying, and totally customizable. Let’s make it together.
Ingredients
Pesto Chicken Quesadillas
- 2 large flour tortillas
- 1 cup cooked shredded chicken
- 3 tablespoons basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon butter
Optional add-ins:
- Baby spinach
- Sliced red onion
- Roasted red peppers
- Crumbled feta
How to Make Pesto Chicken Quesadillas
- Spread. Lay out both tortillas and spread pesto evenly across one side of each. Cover the entire surface so every bite has flavor.
- Layer. Pile shredded chicken, sun-dried tomatoes, and mozzarella on one tortilla. Place the second tortilla on top, pesto side down.
- Press. Melt butter in a large skillet over medium heat. Place the quesadilla in the pan and press down gently with a spatula. Cook 3 to 4 minutes until the bottom is deeply golden.
- Flip. Carefully flip the quesadilla and cook another 2 to 3 minutes until the cheese is fully melted and both sides are crispy. (Use a plate to help flip if needed.)
- Slice. Transfer to a cutting board and let it rest for 1 minute. Cut into wedges and serve with extra pesto or marinara for dipping.
Tips
- Use rotisserie chicken for the fastest prep. Shred it right off the bone.
- Don’t overload the filling. Too much cheese or chicken makes flipping impossible.
- Medium heat is key. Too high and the tortilla burns before the cheese melts.
- Press gently while cooking to help the cheese seal the two tortillas together.
- Let the quesadilla rest before cutting. This keeps the cheese from oozing out everywhere.
Variations
- Swap pesto for sun-dried tomato pesto for a deeper, tangy flavor.
- Use grilled shrimp instead of chicken for a lighter option.
- Add a handful of arugula after cooking for a peppery crunch.
- Make it spicy with a drizzle of chili oil or sliced jalapeños.
- Try it on a whole wheat tortilla for extra fiber.
FAQ
Can I make pesto chicken quesadillas ahead of time?
You can prep the filling ahead and store it in the fridge for up to 3 days. Assemble and cook the quesadillas fresh when you’re ready to eat. They’re best straight from the pan.
What kind of pesto works best for quesadillas?
Classic basil pesto works great here. Store-bought is totally fine. If you want a richer flavor, try a pesto made with pine nuts and parmesan.
How do I keep my quesadilla from getting soggy?
Don’t use too much pesto and make sure your skillet is properly heated before adding the quesadilla. Medium heat and a little butter give you that crispy golden crust.
Can I use a different cheese instead of mozzarella?
Absolutely. Fontina, provolone, or a Mexican cheese blend all melt well. Just avoid hard cheeses like parmesan as the main cheese since they won’t get stretchy.
Pesto Chicken Quesadillas
Crispy golden quesadillas stuffed with pesto, shredded chicken, mozzarella, and sun-dried tomatoes.
Ingredients
Method
- Spread. Lay out tortillas and spread pesto evenly across one side of each.
- Layer. Add shredded chicken, sun-dried tomatoes, and mozzarella on one tortilla. Top with second tortilla, pesto side down.
- Press. Melt butter in a skillet over medium heat. Cook quesadilla 3 to 4 minutes, pressing gently, until golden.
- Flip. Flip and cook another 2 to 3 minutes until cheese is melted and both sides are crispy.
- Slice. Rest 1 minute, then cut into wedges and serve.
Notes
Use rotisserie chicken for fastest prep.
Medium heat prevents burning before cheese melts.
Medium heat prevents burning before cheese melts.
