Chicken and Pesto Quesadillas

Picking up a rotisserie chicken at the grocery store is a great way to have a simple meal with a salad but with just two of us at home we have plenty of leftovers and this simple dish  can be served for supper, lunch or even appetizer bringing in southwest flavours.

This is more of an idea than a recipe and you will probably have ideas of ingredients that you can share with the rest of us to add to this quick to prepare recipe.

You will need about 1cup diced chicken per serving.  If you want to make enough Quesadillas to serve your family for dinner, simply purchase a rotisserie chicken and debone and chop it up just prior to putting these together.

• whole wheat tortilla shells
• purchased basil pesto
• diced cold chicken
• dried cranberries
• mexican blend cheese

1. Lay half of the shells on the counter and spread a teaspoon of pesto to cover the tortilla shell.
2. Divide chicken over shells and then sprinkle with dried cranberries and top with shredded cheese.
3. Heat a non stick fry pan over medium heat and take one assembled quesadilla and carefully place it in the pan.  Press down lightly and flip over with a egg lifter once the bottom has browned.  Once both sides have browned, transfer to a cookie sheet and keep warm in the oven, adding in each quesadilla until all of them are finished and ready to serve.

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