Tuesday, April 13, 2010

Chicken Pesto Quesadilla

8 corn tortillas

1/2 cup pesto

2 (9-ounce) packages cooked chicken strips

1 cup shredded provolone cheese

1 cup shredded mozzarella cheese

3 tablespoons butter, softened

Sour cream mixed with additional pesto for dipping

Lay out 4 tortillas. Spread with the pesto, then top with chicken and sprinkle with cheeses. Top with remaining tortillas that have been spread with the pesto.

Heat skillet over medium heat. Spread butter on outsides of quesadillas. Add one filled quesadilla to hot skillet; cook, pressing down with spatula, until bottom tortilla is browned and crisp, about 2-3 minutes. Carefully turn quesadilla; cook 2-3 minutes on second side until crisp. Cut in half and serve with sour cream mixed with more pesto. Repeat with remaining quesadillas. You can keep all of the quesadillas warm in a 250 degree oven until you're ready to serve. Serves 3-4