Caprese Chicken Quesadillas
  • 2 12-inch tortillas
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 1 bunch of fresh basil (approx 10 leaves per quesadilla)
  • 1 Tablespoon pesto sauce
  • 1 small tomato, sliced
  • 1 - 1½ cups cooked and shredded chicken - about 1 chicken breast
  • salt and pepper
  1. Quesadillas:
  2. Mix pesto with shredded chicken
  3. Spray a large non-stick frying pan with oil and heat over medium heat. Place tortilla on pan.
  4. Assemble quesadillas by scattering mozarella, parm, basil leaves, tomato slices, chicken, then ANOTHER layer of mozzarella and parm over half of the tortilla. Season with salt and pepper.
  5. Flip the empty side over the filled side and GENTLY flip the quesadilla and cook until the other side is golden brown, another 2 or so minutes. You can press down with a spatula to squish every thing down.
  6. Serve immediately, and don't forget to drizzle generously with the balsamic reduction! (Or use the dipping method like I did😉)
Nutrition Information
Serving size: 2
Recipe by Salted Gold at