Ingredients
Prep
- 1 deli roasted chicken
- 2 tomatoes
- 1/3 C pesto sauce
- 2 C shredded mozzarella cheese
On Cooking Day
- 12 flour tortillas taco size
- 12 C salad greens
Instructions
To Assemble
- Shred chicken (about 3 cups) and chop tomatoes and add to large zipper bag.
- Add pesto and cheese to same bag. Zip and shake to mix well.
To Cook
- Place 6 tortillas on baking sheet sprayed with non stick spray.
- Top each tortilla with about 1 cup of chicken mixture and top with another tortilla.
- Spray quesadilla tops with non stick spray or brush with melted butter.
- Bake 400 degree oven for 15 minutes or until golden and crispy.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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