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- 2 cups cooked chicken, shredded - 1 cup basil pesto - 1 cup fresh mozzarella cheese, shredded - 1 large tomato, sliced - 1 cup fresh spinach leaves - 4 large flour tortillas - 2 tablespoons olive oil - Salt and pepper to taste - Balsamic glaze (optional) Gathering the right ingredients is key to making these quesadillas shine. Start with cooked chicken and shred it into fine pieces. You can use leftover chicken or quickly cook some fresh. Next, grab a jar of basil pesto. This adds a rich flavor that makes the dish special. Fresh mozzarella cheese is a must for that gooey texture. Slice up a large tomato for freshness. For the extra crunch and color, include fresh spinach leaves. You will need large flour tortillas to hold all the fillings together. Olive oil helps in cooking the quesadillas to golden perfection. Don't forget to season with salt and pepper for taste. If you want to add a sweet touch, balsamic glaze is a nice option for drizzling on top. With these ingredients, you are ready to make a delicious meal. Start by mixing the shredded chicken with basil pesto in a large bowl. I like to use my hands to ensure the chicken gets an even coat of pesto. This step is key for flavor. You want every bite to taste great with that fresh basil. Next, lay out two large tortillas on your counter. Spread half of the pesto chicken mixture on each tortilla. Then, layer half of the shredded mozzarella on top. Add sliced tomatoes and fresh spinach leaves. Don't forget to season with salt and pepper. Finally, sprinkle the rest of the mozzarella over the top. Place a second tortilla on each filled tortilla. Now, heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place one quesadilla in the skillet. Cook for about 3-4 minutes until the bottom is golden and crispy. Flip the quesadilla with a spatula. If needed, add another tablespoon of olive oil. Cook for another 3-4 minutes until golden and the cheese is melted. Remove from the skillet and let cool slightly before cutting into wedges. Repeat with the second quesadilla. Enjoy your warm, tasty creation! To make your quesadillas crispy, use a hot skillet. Heat it well before adding oil. This helps the tortillas crisp up quickly. Use enough olive oil to coat the pan lightly. Flip the quesadilla only when the bottom is golden. To prevent cheese from leaking, spread the filling evenly. Keep the cheese towards the center of the tortilla. This way, it stays in place as it melts. Press the quesadilla gently, sealing the edges. For the best dipping experience, serve your quesadillas with salsa or guacamole. These dips add flavor and freshness. A creamy ranch dip also works well. Pair your quesadillas with a simple salad. A light side of mixed greens complements the dish. You can also serve fresh fruit, like watermelon or grapes, for a sweet touch. {{image_2}} You can switch out the chicken for shrimp or veggies. Shrimp adds a nice taste. For veggies, try bell peppers or mushrooms. These options keep your dish fresh and fun. Cheese is also flexible. While fresh mozzarella is classic, you can use cheddar or pepper jack for a different flavor. Each cheese brings its own twist to the quesadilla. Want to boost the flavor? Add fresh herbs like basil or oregano. These herbs enhance the taste without overpowering the dish. You can also sprinkle in a bit of garlic powder for extra zest. Adding more vegetables can make your quesadillas even better. Try adding sliced bell peppers or zucchini. These veggies add crunch and color, making your meal more exciting. To keep your Minute Pesto Chicken Caprese Quesadillas fresh, place them in an airtight container. This helps avoid moisture loss and keeps flavors strong. Let the quesadillas cool before storing. In the fridge, they last about 3 to 4 days. If you want to store them longer, consider freezing. Wrap each quesadilla in plastic wrap, then place them in a freezer bag. They can stay fresh in the freezer for up to 2 months. When it’s time to enjoy your leftovers, reheating can make a big difference. The best method is to use a skillet. Heat it over medium heat and add a bit of olive oil. Place the quesadilla in the skillet. Cook for about 2-3 minutes on each side. This keeps the quesadilla crispy and warm. If you prefer, you can also use an oven. Preheat it to 350°F (175°C) and bake for about 10-15 minutes. Just be sure to cover them with foil to avoid drying out. It takes just 20 minutes to make these quesadillas. You spend about 10 minutes prepping your ingredients. The cooking time is the other 10 minutes. This quick dish is perfect for busy nights. Yes, you can prepare quesadillas in advance. Make your quesadillas, but do not cook them yet. Wrap them in plastic wrap. Store them in the fridge for up to 24 hours. When you are ready, just cook them as usual. This saves time during busy meals. If you need to swap basil pesto, try these options: - Spinach pesto for a mild flavor - Sun-dried tomato pesto for a rich taste - Homemade avocado spread for creaminess These choices cater to different diets and tastes. Enjoy exploring new flavors! This blog post shared a simple recipe for Minute Pesto Chicken Caprese Quesadillas. You learned about the main and additional ingredients needed, along with step-by-step instructions for cooking. I shared tips on perfecting your quesadillas, variations for different tastes, and how to store and reheat leftovers. In the end, these quesadillas offer a quick and tasty option for any meal. Make them your own by adding your favorite flavors! Enjoy creating and sharing them with others.

Minute Pesto Chicken Caprese Quesadillas

Looking for a quick and delicious meal? Try these Minute Pesto Chicken Caprese Quesadillas! Packed with shredded chicken, fresh mozzarella, and vibrant tomatoes, this easy recipe is perfect for busy weeknights. With just 20 minutes of prep time, you can enjoy a flavorful dish that the whole family will love. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup basil pesto

1 cup fresh mozzarella cheese, shredded

1 large tomato, sliced

1 cup fresh spinach leaves

4 large flour tortillas

2 tablespoons olive oil

Salt and pepper to taste

Balsamic glaze for drizzling (optional)

Instructions
 

In a large mixing bowl, combine the shredded chicken with basil pesto. Mix well to ensure the chicken is evenly coated.

    Lay out two tortillas on a flat surface. On each tortilla, spread half of the pesto chicken mixture evenly.

      Layer half of the shredded mozzarella, followed by sliced tomatoes and fresh spinach leaves on top of the chicken mixture. Season with salt and pepper.

        Sprinkle the remaining mozzarella over the top and place the second tortilla on each filled tortilla.

          Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, carefully place one quesadilla in the skillet. Cook for about 3-4 minutes, or until the bottom is golden and crispy.

            Flip the quesadilla using a spatula and add another tablespoon of olive oil if needed. Cook for another 3-4 minutes on the other side until golden and the cheese has melted.

              Remove from the skillet and allow to cool slightly before cutting into wedges. Repeat with the second quesadilla.

                Serve warm, drizzled with balsamic glaze if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4