I love quesadilla’s. Great for a quick lunch or an ultra-fast dinner. This is a recipe I came up with for Real Women of Philadelphia, and I realized I never cross-posted it. So here it is! Since it was for a contest, I also did an instructional video that you can see here.
Chicken Pesto & Cranberry Quesadilla’s
Makes 2 servings
1/4 cup PHILADELPHIA light cream cheese
1 tablespoon pesto
1/4 cup dried sweetened cranberries
4 ounces rotisserie chicken – white meat
2/3 cup low fat cheddar cheese blend
2 large spinach tortillas (or for gluten free use your favorite GF tortilla’s)
Preheat oven to 400 degrees F. Mix PHILADELPHIA Cream Cheese with 2 Tbsp of store bought pesto in a small bowl.
Spread half of the cream cheese mixture on half of one of the tortillas. On the same tortilla, add half of the cranberries (2 Tbsp), half of the chicken (2 oz) and half of the cheese (1/3 cup). Fold over tortilla. Repeat process with second tortilla.
Place both tortilla on a parchment lined baking sheet. Bake in oven for 15-20 minutes until cheese is melted and browned slightly.
Serve with a green salad.
Nutrition (per servings) Calories: 430 Fat: 16 g Carbs: 39 g Fiber: 2 g Sugars: 12 g Sodium: 530 mg Protein: 32 g