Chicken Quesadillas with Pesto, Pancetta and Pine N

Name: Chicken Quesadillas with Pesto, Pancetta and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Chicken Tenders; Salt And Pepper, to taste; 2 Tablespoons Butter, Divided (plus More For Grill); 2 Tablespoons Olive Oil, Divided; 3 ounces, weight Pancetta; 2 Tablespoons Pine Nuts; 1 Scallion (green Onion); 8 Flour Tortillas; 4 teaspoons Pesto; 8 ounces, weight Monterey Jack Cheese, Shredded

Servings: persons

1
Season the chicken with salt and pepper.
2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat in a heavy skillet.
3
When the butter and oil are hot (but not browned), add the chicken in a single layer (about half of it).
4
Cook for 4 minutes on the first side, then turn and cook an additional 4 minutes, or until no longer pink in the center.
5
Remove chicken to a plate, add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan and repeat with the remaining chicken.
6
Set the chicken aside, and fry the pancetta in the same pan, until crispy (5-6 minutes).
7
Set the pancetta aside.
8
Roughly chop the pancetta, pine nuts and scallion, then shred the chicken.
9
Heat up a grill pan over medium-high heat, and grease it lightly with butter.
10
When its hot, assemble the quesadillas right on it by laying down a tortilla, spreading 1 teaspoon of pesto on it, then topping it with 1/4th of the chicken, 1/4th of the pancetta, 1/4th of the scallions, 1/4th of the pine nuts and 1/4th of the cheese.
11
Top with another tortilla.
12
Repeat the process for the as many quesadillas as you can fit on the grill.
13
Grill the first side for two minutes (or until just barely crisp), then turn over (carefully), and grill for another couple of minutes on the second side.
14
Remove to a plate, keep warm, and repeat with the remaining tortillas and ingredients.
15
Slice each quesadilla into fourths (a pizza wheel works great for this!)
16
and serve immediately.

1453

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 Chicken Tenders, Salt And Pepper, to taste, 2 Tablespoons Butter, Divided (plus More For Grill), 2 Tablespoons Olive Oil, Divided, and more.

Yes, Chicken Quesadillas with Pesto, Pancetta and Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Quesadillas with Pesto, Pancetta and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions