Pesto Chicken Quesadillas with Corn and Tomato Salad
Equipment
- Large skillet
- Mixing bowls
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup basil pesto
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 2 cups corn kernels
- 2 cups halved cherry tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
Instructions
- In a mixing bowl, stir the shredded chicken with the pesto until evenly coated.
- Lay out the tortillas and divide the chicken mixture and mozzarella cheese between them, spreading the filling on one half of each tortilla.
- Fold the tortillas in half and cook two at a time in a large skillet over medium heat for 2 to 3 minutes per side until the cheese melts and the tortillas turn golden.
- While the quesadillas cook, combine the corn kernels, cherry tomatoes, and fresh basil in a second mixing bowl.
- Drizzle the olive oil and balsamic vinegar over the corn mixture, season with salt and pepper, and toss gently to coat.
- Slice the cooked quesadillas into wedges and serve them alongside the corn and tomato salad.
Notes
Use rotisserie chicken to save time on prep. If the corn is frozen, thaw it quickly under warm water and pat it dry before mixing so the salad stays crisp. Leftovers reheat well in a dry skillet to restore the tortilla texture without making it soggy.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Mixing bowls
Cuisine: American
Equipment: Large skillet, Mixing bowls