Thanks again to our friend Chuck for this great recipe. Use it for an easy meal or prepare it and cut into quarters as an appetizer. Experiment with different fillings…Larry and I tried it Greek style with feta (instead of the goat cheese), black olives and oregano. Serve it with a side of homemade tsatziki (Greek sauce with cucumber and dill, blended into drained yogurt). I will try to send that recipe at a later date, but you can always buy that at your local grocery store too…
If you do it Greek style, omit the pesto.
You could also do it as a nacho quesadilla with ground beef, taco seasoning, grated cheddar and sour cream. Be daring!!!
Chicken Pesto Quesadillas
12 – 6″ flour tortillas
2 cooked chicken breasts
3 oz goat cheese
3 tbsp sour cream
Pesto sauce ( available in most grocery stores)
Heat oven to 350 F
With a hand mixer, blend goat cheese and sour cream until you have a spreadable paste. Use more sour cream to thin the goat cheese if needed.
Lay out 4 or 6 tortillas on a baking sheet
Spread a thin layer of pesto on each
Shred or slice chicken and spread out on the pesto’d tortilla.
Optionally add crumbled bacon or diced sun dried tomatoes on top of the chicken.
Spread a layer of the goat cheese mixture on 4 – 6 tortillas, and lay them on top of your existing ones, cheese side down.
Bake for approx. 10 – 12 min or until tortilla turns slightly brown.
Cut into quarters and serve with salsa, pico de gallo, or guacamole.