Pesto Chicken Quesadillas


  • boneless skinless chicken breast
  • basil pesto
  • sun-dried tomatoes, chopped
  • 1 boneless skinless chicken breast
  • 2 tortilla per quesadilla
  • shredded mozzarella cheese
  • parmesan cheese, if desired


  1. Smother breasts with basil pesto mixture.  Let sit overnight, or at least 2 hours.  (I used pesto that I made in September and froze.  You can obviously use pre-made.)
  2. Let’s clarify.  Smother CHICKEN breasts with pesto.
  3. Cook chicken breasts however you please: grill, bake, etc.  Once cooked, shred or chop into small pieces.
  4. Spread one side of one quesadilla with pesto.  Add cheese, chicken, tomatoes, and then top with more cheese. 
  5. Place ‘dilla on griddler or saute in pan.  Top with other quesadilla. 
  6. Cook until browned on the outside and melty on the inside.