Another delicious, quick, weeknight meal made possible by using left over crock-pot chicken!
I made this one night for the kiddos, only because I had made the crock-pot chicken on a previous day and had some left over...so I decided to shred it up and make some quick quesadillas! I am also on the ongoing mission to "sneak" some of the veggies in to their diet that they don't take to so easily, like spinach- didn't even notice it was in there!
I am a quesadilla/panini LOVER! This recipe can be made using the chicken recipe below (a packet of ranch, garlic pesto, and chicken broth in the crock-pot), or any other way you want to make the chicken, I just know that this chicken was super delish- make it for a meal in itself, and then shred leftovers for the quesadillas!
Garlic Pesto Chicken Quesadilla
Chicken (cooked and shredded)
olive oil
spinach leaves
cherry tomatoes
onion
shredded cheese
burrito size flour tortillas
garlic salt, pepper
Drizzle hot pan with olive oil and add fresh spinach leaves, halved cherry tomatoes, and onion slices. Sauté veggie mixture in oil until onions are almost clear and toms and spinach are wilted. Put aside.
Butter one side of tortilla and put that side down on the pan. Cover half of the tortilla with shredded chicken and cheese.
Add cooked veggies and any seasonings desired: I always season everything with Tastefully Simple's Garlic Garlic and Seasoned Salt seasonings. Add MORE cheese!
Fold the empty side of the tortilla over and cook, flipping quesadilla, until sides are brown and cheese is melted.
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