Chicken Pesto Quesadilla

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We can’t get enough of this chicken pesto quesadilla. It’s packed with vibrant flavors, and the best part? It comes together in no time! The combination of tender chicken, fresh pesto, and melty mozzarella inside a crispy tortilla makes this a quick favorite for lunch or dinner.

It’s just as simple to prepare as our chicken pesto flatbread and offers the same bold flavors with minimal effort. For those who love versatile recipes, this quesadilla is a lot like our pesto chicken wrap – easy, flavorful, and perfect for busy days when you still want something delicious.

Ingredient Overview

• Flour Tortillas. Large tortillas work best to hold all the ingredients. You can also swap for whole wheat or gluten-free options depending on your preferences or dietary needs.
• Cooked Chicken Breast. A quick and convenient source of protein, cooked chicken breast absorbs the pesto flavor beautifully. Shredded or diced chicken works great, and using leftover or rotisserie chicken can save time. You can substitute with other proteins like shrimp or omit the chicken entirely for a vegetarian version.
• Pesto Sauce. The flavor powerhouse of the dish, pesto brings a fresh, herby richness that ties everything together. Store-bought pesto works perfectly for convenience, but making your own can elevate the flavors even further. Either way, it adds an unmistakable Mediterranean flair.
• Mozzarella Cheese. The mozzarella adds that perfect melt-in-your-mouth, gooey texture that makes quesadillas irresistible. We used whole milk mozzarella. Using the whole milk variety adds creaminess and extra flavor that I have found you can’t get from the part skim variety. For a sharper flavor, you can experiment with a mix of mozzarella and Parmesan or provolone.
• Cherry Tomatoes. The cherry tomatoes add a burst of sweetness and freshness that balances the richness of the pesto and cheese. Dicing the cherry tomatoes helps them mix well with the other fillings. You can easily substitute with grape or regular diced tomatoes.
• Fresh Basil Leaves. The chopped basil enhances the pesto and adds an extra layer of aromatic freshness. This simple addition gives the dish a more gourmet feel. It pairs beautifully with the other Mediterranean-inspired flavors.
• Cooking Spray or Butter. Lightly greasing the skillet with either cooking spray or butter makes sure that the tortillas cook to a golden-brown, crispy perfection. Butter adds a richer flavor, while cooking spray is a lighter option. Both help prevent the quesadillas from sticking and burning while cooking.

Tips

• Avoid Overfilling. Be careful not to overstuff the quesadilla with ingredients to prevent it from spilling out and making the tortilla difficult to flip.
• Preheat the Skillet. Always preheat your skillet before cooking the quesadilla to make the tortilla nice and crispy.
• Use Low to Medium Heat. Cook the quesadilla on low to medium heat to give the cheese time to melt without burning the tortilla.
• Press Lightly While Cooking. Use a spatula to gently press down on the quesadilla while it cooks to help everything inside melt together and hold its shape.
• Rest Before Cutting. Let the quesadilla sit for a minute after removing it from the skillet. This helps the fillings settle, making it easier to slice cleanly.
• Serve Immediately. Quesadillas are best served right away while the cheese is still melty and the tortilla is crispy.

Variation Suggestions

• Vegetarian:
  • Omit the Chicken. Leave out the chicken and add sautéed mushrooms, spinach, or roasted bell peppers for a hearty, flavorful vegetarian quesadilla.
  • Tofu or Tempeh Swap. For added protein, marinate tofu or tempeh in pesto before cooking. This brings a protein boost while keeping the dish vegetarian.
• Cheese Variations:
  • Try Different Cheeses. While mozzarella gives a classic stretchy melt, you can experiment with cheddar, Monterey Jack, or provolone for a richer flavor. Parmesan adds a sharp, salty edge, and crumbled goat cheese or feta offers a creamy, tangy option.
  • Spicy Cheese Twist. For heat lovers, pepper jack cheese provides a spicy kick that complements the pesto.
• Protein Substitutions:
  • Grilled Shrimp. Swap chicken for grilled shrimp tossed in pesto. The shrimp pairs perfectly with fresh basil and tomatoes for a lighter, seafood version.
  • Pulled Pork or Steak. For a heartier option, use pulled pork or grilled steak instead of chicken.
  • Rotisserie Chicken. Save time by using rotisserie chicken for a quick weeknight meal.
• Add Vegetables:
  • Roasted Veggies. Add roasted zucchini, bell peppers, or caramelized onions. The roasted flavors enhance the pesto and cheese.
  • Spinach or Kale. Toss in fresh spinach or kale for a healthy boost. These greens will wilt slightly when cooked, adding nutrition without overpowering the flavors.
• Pesto Variations:
  • Try Different Pesto Flavors. Switch things up with sun-dried tomato pesto, arugula pesto, or roasted red pepper pesto. Each brings a unique flavor to the quesadilla.
  • Vegan Pesto. Use a vegan pesto that substitutes nutritional yeast for Parmesan, making the dish dairy-free without losing the rich, cheesy taste.
• Dipping Sauces:
  • Creamy Chipotle Sauce. Add a smoky, spicy twist by serving your quesadilla with a side of creamy chipotle sauce. Its bold flavor contrasts beautifully with the pesto.
  • Guacamole or Sour Cream. Guacamole or sour cream offers a creamy, cooling balance to the warm, cheesy quesadilla.
  • Marinara or Salsa. Serve with marinara for an Italian-inspired dip, or go classic with salsa for a more traditional pairing.

Related Recipes

If you have leftover pesto, make these:

• Pesto Chicken Wrap. A quick and tasty wrap filled with grilled chicken, fresh veggies, and pesto – perfect for lunch or dinner on the go.
• Chicken Pesto Flatbread. Crispy flatbread topped with chicken and pesto for a simple yet flavorful meal or appetizer.
• Breakfast Pinwheels. Easy, grab-and-go pinwheels filled with eggs and cheese – perfect for a quick breakfast or snack.
• Pesto Chicken Pasta. A simple, flavorful pasta dish featuring tender chicken and pesto for an easy, weeknight meal.
• Mozzarella Stuffed Chicken Breasts. Juicy chicken breasts stuffed with gooey mozzarella and pesto, creating a delicious, cheesy main dish.

Chicken Pesto Quesadilla Recipe

This chicken pesto quesadilla brings together savory chicken, rich pesto, and melty cheese in a crisp tortilla for a quick and satisfying meal.

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Prep Time:7 minutes mins

Cook Time:8 minutes mins

Total Time:15 minutes mins

Ingredients

• 4 large flour tortillas
• 2 cups cooked chicken breast shredded or diced
• ½ cup pesto sauce
• 2 cups mozzarella cheese shredded
• 1 cup cherry tomatoes diced
• ¼ cup fresh basil leaves chopped
• Cooking spray or butter for greasing the pan

Instructions

• Lay out the flour tortillas. On one half of each tortilla, layer the pesto chicken mixture, shredded mozzarella, diced cherry tomatoes, and a sprinkle of chopped basil.
  4 large flour tortillas, 2 cups cooked chicken breast, ½ cup pesto sauce, 2 cups mozzarella cheese, 1 cup cherry tomatoes, ¼ cup fresh basil leaves
• Fold the empty half of the tortilla over the filling to create a half-moon shape.
• Heat a large skillet over medium heat and lightly grease with cooking spray or butter. Cook each quesadilla for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
  Cooking spray or butter
• Remove from the skillet, cut into wedges, and serve warm.

Nutrition

Calories: 502kcal | Carbohydrates: 20g | Protein: 38g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 106mg | Sodium: 918mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1279IU | Vitamin C: 9mg | Calcium: 394mg | Iron: 3mg

Servings: 4 servings

Calories: 502kcal

Author: Sandra

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