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Italian Chicken Quesadillas

Ingredients

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Directions

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  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.

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  • Using a fork, mash the beans with the pesto and cream cheese. Spread evenly among 4 tortillas. Top with spinach and sprinkle with the mozzarella cheese and chicken. Fold the tortillas in half and place on the baking sheet. Bake until lightly browned, about 15 minutes and cut into wedges. Serve with marinara for dipping.

Nutrition Facts (Italian Chicken Quesadillas)

321 calories; total fat 13g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 43mg; sodium 577mg; potassium 237mg; carbohydrates 32g; fiber 6g; sugar 3g; protein 19g; trans fatty acidg; vitamin a 1639IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 248mg; iron 3mg.

Spinach Pesto

Ingredients

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Directions

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  • Blend spinach pesto in food processor: baby spinach, basil leaves, olive oil, walnuts, Parmesan cheese, salt, and garlic. Cover with olive oil. Store in the fridge for up to 5 days.

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  • Wash and dry the Boston lettuce. Store in a paper towel-lined zip-top bag.

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