Chicken-spinach Quesadillas

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 10 ounces frozen spinach, thawed
• 8 (6 inch) flour tortillas
• 1/2 cup prepared pesto sauce
• 1 cup shredded reduced-fat monterey jack cheese
• 1 cup leftover diced cooked chicken

Recipe

• 1 squeeze excess liquid from the spinach.
• 2 place 4 tortillas on a work surfaced.
• 3 spread 2 tablespoons pesto on each tortilla.
• 4 top with 1/4 cup spinach.
• 5 sprinkle each tortilla with 1/4 cup each cheese and chicken.
• 6 top with remaining tortillas and press firmly.
• 7 heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
• 8 trasnfer to a plate.
• 9 cut each into quarters before serving.