Quesadilla Trattoria

This unique fusion of Italian gives this Mexican dish a unique twist. This is a great way to use leftover chicken or buy a pre-roasted chicken from the grocery store and turn it into a unique sandwich.

Makes 4 Quesadillas

4 Burrito Sized Tortillas

4 tsp Basil Pesto

4 Slices Mozzarella *

4 Slices Provolone *

1 Jar Roasted Red Peppers

Olive Oil Cooking Spray

1 ½ - 2 C Cooked Chicken (shredded)

Lay out the tortilla shell and spread 1 teaspoon of pesto over ½ of the exposed shell. Spread ¼ of the shredded chicken over the pesto and top with roasted red peppers.  Top the peppers with 1 slice each of the mozzarella and provolone cheese then fold over the top of the tortilla.  Spray the tortilla with olive oil cooking spray and place in a large skillet that has been preheated over a medium high heat.  Using a spatula check the bottom of the quesadilla and cook until it is golden brown.  Flip over and brown the other side.  Serve immediately.

Quesadillas are supposed to be a quick and easy meal.  That is why I use either left-over chicken or I go to the grocery store and purchase a roasted chicken.  Roasted chickens can be used for a variety of meals and make this meal a snap.

* Pronto Substitutes

Pesto – To save time you can use store bought Basil Pesto or you can make your own.

Cheese – You can use preshredded cheese instead of the sliced and you can try other Italian cheeses such as Fontina.

To print a copy of this recipe go to Quesadilla Tratoria.