Squeese excess liquid from the spinach. Place 4 tortillas on a work surface. Spread 2 tablespoons pesto on each tortilla, then top with 1/4 cup spinach.
Sprinkle each tortilla with 1/4 cup each cheese and chicken. Top with remaining tortillas and press firmly.
Heat a large skillet over med. heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 min. per side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (58%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 56.3mg||17 %|
|Sodium 181.5mg||6 %|
|Potassium 107.9mg||3 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 17g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
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