Serves: 10
Total Calories: 205
Spread 3 heaping tablespoons of pesto on each tortilla. Divide the chicken breast shreds over the pesto on each tortilla. Sprinkle 1/3 - 1/2 cup of cheese over the chicken. Place another tortilla on top. Heat 1/8 inch of oil in a black iron frying pan and heat each side until golden brown and the cheese is melted. Can be used as an appetizer or can be used as a main course.
This Smoked Chicken Pesto Quesadillas recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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