1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup pesto sauce |
||
| Calories 393 | ||
| Calories from Fat 102 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.4g | 17% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 791mg | 32% | |
| Potassium 519mg | 14% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 5.0g | 20% | |
| Sugars 2.4g | ||
| Protein 25.7g | 51% | |
Ingredients
- 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
Directions
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.
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Browse similar recipes by category
- Course > Main Dish
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Lori Mama
On Jan 31, 2008
Just great! I used all the given ingredients, but made it to fit a serving for one by using large size tortillas. 
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