Prep Time
20 Mins
Cook Time
6 Mins
Other Time
2 Hours 8 Mins
Makes 6 servings

This is a Frust brunch favorite, but the recipe is also perfect for lunch or supper. Homemade Salsa Picante packs lots of flavor.

How to Make It

Step 1

Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding marinade.

Step 2

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Cut chicken into thin strips.

Step 3

Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.

Step 4

Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.

You May Like

Ratings & Reviews

mandisteele's Review

December 16, 2009
i didn't have the pesto, but these were great! i grilled the chicken on a george foreman. i added avocado before heating in skillet on medium (med-hi was too hot and burned the first tortilla) Sliced with pizza cutter and served with picante salsa and sour cream and side of heated refried beans and cheese. yum!