Quesadillas are an easy meal to make anytime of the week. This recipe is a simple variation of an old standby, but I absolutely love it. I was able to find some local handmade tomato basil flatbread tortillas at Kowalski's (in the deli section) that really brought the flavor over the top.
Jar of pesto or homemade
Freshly shredded cheese (I used a mix of monterey jack and provolone)
Four roma tomatoes, sliced
1/2 pound boneless chicken breasts, diced
Two cloves garlic, minced
Splash of white wine
A few big handfuls of baby spinach or chopped spinach
Preheat oven to 350 degrees. Heat olive oil in a pan, add chicken and cook until almost white, then add
minced garlic, splash of wine, and baby spinach, stirring until spinach is bright green, reduced in size, and chicken is cooked through.
Lay out the tortillas on cookie sheets or a pizza pan, spread a layer of pesto, sliced tomatoes, chicken/spinach mixture, and cheese on half of the tortilla, fold other half over and brush with olive oil. Bake in oven until crispy on edges and cheese is melted, about ten minutes.