Tomato, Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Tomato Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Chicken Quesadillas are one of our favorite easy meals.  I decided to give them a different spin by swapping out the Mexican flavors for Italian instead.  Since it’s March Madness time, I’m even more motivated to keep the food simple and fun.

We spent part of last weekend watching UK win the SEC tournament.  And tomorrow, the NCAA tournament starts.  We’re hoping to see UK go far in this one!

These are very fast to make.  In fact, if it weren’t for whipping up the easy, homemade Alfredo sauce, these would be a 15 minute recipe.  Even with the sauce, they are really fast to fix.

Here’s what you’ll need:

Tomato Pesto Chicken Quesadillas ingr

You can’t see the chicken in the back of this photo, but there is a bag of cooked chicken there.  I really like to keep rotisserie chicken in the freezer for quick recipes like this.  You can use leftover chicken instead though.  I also think this would be good with Italian sausage instead of chicken.

I used Red Gold diced tomatoes.  They are Non GMO and have a Non-BPA liner in the can.  I was fortunate to visit the Red Gold facilities last September during the tomato harvest.  From the family who owns Red Gold to the people who work there to the process they use for canning the tomatoes – everything was so impressive.  You can see my post about the quality of Red Gold tomatoes here.

Back to the quesadillas.  This recipe is easy to tweak and make it your own.  I used chicken, pesto, Red Gold tomatoes and mozzarella cheese to stuff the tortillas.  Feel free to alter the amounts of these to your own taste.

Tomato, Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

Ingredients
For the Alfredo Dipping Sauce
  • 2 Tbs. butter
  • 1 Tbs. flour
  • 1 cup milk
  • 1 cup shredded Parmesan cheese
  • salt and pepper to taste
For the Quesadillas
  • 2-3 cups cooked, chopped chicken
  • 1 can Red Gold diced tomatoes, drained
  • 3-4 Tbs. pesto sauce
  • 1-2 cups shredded mozzarella cheese
  • 6-8 flour tortillas
  • cooking spray or oil
Instructions
For the Alfredo Dipping Sauce
  1. Melt butter in skillet over medium heat.
  2. Whisk in flour and cook 1 minute.
  3. Whisk in milk till smooth.
  4. Stir in Parmesan and melt over medium heat, stirring often. Be careful not to let sauce boil.
  5. Season with salt and pepper.
For Quesadillas
  1. In a large bowl, combine chicken, tomatoes, pesto and mozzarella.
  2. Spread chicken mixture on half of tortilla and place in a skillet or griddle that has been oiled or sprayed with cooking spray.
  3. Fold tortilla over the filling. Cook over medium heat till brown.
  4. Flip tortilla to brown the other side.
  5. Remove from skillet and cut in wedges.
  6. Serve with Alfredo sauce.

You’re going to want to give these Tomato, Pesto Chicken Quesadillas a try no matter which team you’re cheering for during March Madness.  Or even if basketball isn’t your thing, find a time to give these a try.

Disclosure: This recipe was created for Red Gold.  I have been compensated for my time, however all opinions are my own.

Smoked Sausage, Cabbage and Oat Soup

A while back I shared how excited I was to find Quaker Steel Cut Oats at the grocery store.  They are significantly less expensive than the other brand I’ve seen and I like to use them for oatmeal in the slow cooker.

I never imagined I would use them in soup.

But then The Sweets Life linked up a recipe for Scotch Oatmeal Soup for Ingredient Spotlight: Cabbage.  I knew I had to try it.  The oats are kind of like barley.  They add heartiness to the soup.

I modified The Sweets Life recipe a little bit.  Hers doesn’t have any meat in it and I knew I’d get much further serving a soup full of cabbage to my family if I included some meat.  I was right.  They all ate the soup and liked it.

Here’s what you’ll need to make a pot:  [Read more…]

Bean and Bacon Soup – Ready in 10 Minutes

This soup is really just assembly only, as long as you’ve got the bacon and onions in the freezer. It’s a good one to keep in mind for those nights when you really don’t have time to cook, but everyone needs to be fed.

The bacon, onion and tomatoes add a lot of flavor to the beans.  It reminds me of the flavor of Italian Sausage and Bean Soup.

Here’s what you’ll need: [Read more…]

Ingredient Spotlight: Diced Tomatoes

This post is part of a new series where you get to link up your recipes!  Each week I’ll focus on a different common pantry ingredient.  I’ll link to a few of my recipes that feature the ingredient and then give you a chance to link up to your blog.

Diced tomatoes deserve a spot among the Super Pantry Items, because they are so versatile and easy to use. They come in all kinds of varieties (fire roasted is one of my favorites), but even a simple can of plain diced tomatoes can really help pull a meal together.

Use them in soups, stews, pasta dishes, Mexican, Italian, casseroles, slow cooker meals…Endless possibilities. Here are a few of my recipes that use diced tomatoes: [Read more…]

Pepperoncini Pasta with Grilled Chicken

pepperocini pasta done

While I planning a meal for after church on Sunday, my eye spotted a jar of pepperoncini peppers hiding in the back of the pantry.  I had bought them to make Italian Beef Sandwiches, but decided they would be great in a pasta dish.  I decided to go with a very light broth, as opposed to the cream sauces I often make for pasta.  The piquant taste of the pepper added spice and flavor.

[Read more…]

Chicken Tortilla Soup

Chicken Tortilla Soup

This soup smells so delicious.  It only takes about 5 minutes to put together, providing you’ve got the chicken already cooked.  I like to keep cooked chicken breast in the freezer for recipes like this.  I’ve made the soup twice, once on the stove top and once in the slow cooker.  Both ways worked fine, so you can do whatever is convenient for you.  [Read more…]

Related Posts with Thumbnails