Tomato Chicken Quesadillas

    25 mins

    Just use what's in the fridge for this delicious, fast, easy sweet-and-savoury Mexican crowd pleaser.

    11 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 400g chicken breast chunks
    • 250g grated Mozarella cheese
    • 4 tablespoons sun-dried tomato pesto, or more to taste
    • Dried cranberries (optional)
    • 2 large flour tortillas or chapati

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat oil in large frying pan and cook chicken over medium-high heat until chicken is white throughout. Transfer into a bowl and set aside.
    2. In the same pan on medium, place one tortilla, and sprinkle half the cheese on top. Heat until cheese is melted.
    3. Mix the dried cranberries and pesto sauce (in desired amounts) with the cooked chicken.
    4. Cover the tortilla and cheese with the chicken mix. Top with the remaining cheese and the second tortilla.
    5. Flip it over and heat until all the cheese is melted and the tortilla is slightly crispy.
    6. Remove, slice into quarters and serve.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (10)


    quicker than doing in the oven if your doing one, tho the flip is hard to do. nice combo of flavours tho I used salsa rather than pesto and added fried onion and grenn chilli to chicken mix.  -  11 Sep 2010  (Review from Allrecipes UK | Ireland)


    Altered ingredient amounts. I added 1/2 red onion and some spicey italian mix to the chicken. Instead of pesto, mix up 4 Tblsp of mayo, 1 tsp of wholegrain mustard and a good squirt of tomatoe ketchup in a bwl, add chicken mix,place on cheese as normal.  -  03 Dec 2008  (Review from Allrecipes UK | Ireland)


    I tried just Leicester Cheese and red Pesto and it was delicious!  -  27 Sep 2011  (Review from Allrecipes UK | Ireland)