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1
Season the chicken with salt and pepper.
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2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat in a heavy skillet.
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3
When the butter and oil are hot (but not browned), add the chicken in a single layer (about half of it).
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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.
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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.
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6
Set the chicken aside, and fry the pancetta in the same pan, until crispy (5-6 minutes).
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7
Set the pancetta aside.
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8
Roughly chop the pancetta, pine nuts and scallion, then shred the chicken.
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9
Heat up a grill pan over medium-high heat, and grease it lightly with butter.
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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.
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11
Top with another tortilla.
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12
Repeat the process for the as many quesadillas as you can fit on the grill.
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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.
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14
Remove to a plate, keep warm, and repeat with the remaining tortillas and ingredients.
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15
Slice each quesadilla into fourths (a pizza wheel works great for this!)
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16
and serve immediately.
