These easy chicken pesto quesadillas are ready in just 10 minutes! My family loves them! Juicy chicken, basil pesto, and plenty of cheese all melted together in warm, crispy tortillas!

I’m not kidding around when I say my family goes bonkers for these pesto quesadillas, which makes me SO happy because they are ridiculously easy. Make these with rotisserie or leftover roasted chicken, and you’ll have dinner ready in about 10 minutes.

I love quesadillas for how quick they are to make. I love using homemade flour tortillas when I have them on hand, but store-bought work like a charm! This pesto variation isn’t authentic, but it is so tasty! See our green chile chicken quesadillas for a traditional take on a quesadilla.

Key Ingredients

• Chicken: I make this recipe with leftover chicken from the fridge. It makes a great quick lunch or dinner! If you don’t have cooked chicken, here are three easy recipes that are perfect for you: quick poached chicken, slow cooker shredded chicken, and this stovetop shredded chicken recipe.
• Pesto: Store-bought pesto is a fantastic shortcut, but homemade is unbeatable if you have access to fresh basil during the summer. My go-to basil pesto recipe is a classic, or for something different, try my kale almond pesto, which I use for my kale pesto pasta!
• Spinach: I love sneaking in some greens to the middle of each quesadilla. Baby spinach or baby kale are perfect.
• Cheese: Any mild, melty cheese works for these. I love Monterey Jack, mozzarella, or queso de Oaxaca when I can find it (it melts so well).
• Tortillas: Use your favorite tortillas for this recipe. Homemade tortillas, particularly soft flour tortillas or corn tortillas, add an extra special touch.

How to Make Chicken Pesto Quesadillas

You’ll build your quesadillas by spreading pesto all over your tortilla, adding chicken (I usually shred it), lots of cheese, and a handful of spinach.

Then, cook them in a heavy-bottomed pan or skillet—think cast iron pan, heavy stainless steel skillet, or the more traditional comal (a flat griddle used in Mexico, Central America, and parts of South America).

When the outsides are toasty, and the cheese melts, transfer to a cutting board, slice into triangles, and serve! A perfect lunch or snack!