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Tomato, Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 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

  • Melt butter in skillet over medium heat.
  • Whisk in flour and cook 1 minute.
  • Whisk in milk till smooth.
  • Stir in Parmesan and melt over medium heat, stirring often. Be careful not to let sauce boil.
  • Season with salt and pepper.

For Quesadillas

  • In a large bowl, combine chicken, tomatoes, pesto and mozzarella.
  • Spread chicken mixture on half of tortilla and place in a skillet or griddle that has been oiled or sprayed with cooking spray.
  • Fold tortilla over the filling. Cook over medium heat till brown.
  • Flip tortilla to brown the other side.
  • Remove from skillet and cut in wedges.
  • Serve with Alfredo sauce.