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Cheesy Pesto Chicken Artichoke Quesadillas

This post was sponsored by Sargento Foods as part of an Ambassador Program for Influencer Central, and all opinions expressed are my own.
It's Football Season, and with that comes food! Lots, and lots of food! 

One of my favorite Football party foods is quesadillas. Since they are so quick, and easy to make, it leaves more time to hangout and visit. I'll sometimes even make a quesadilla bar where everyone can pick their own fillings and toppings. It's super fun and simple! 

Sometimes we do quesadilla night at home when I have bits and pieces of leftovers needing to be used up, like steak, chicken, roasted veggies, or stuff to make pizza. It's how Cheesy Pesto Chicken Artichoke Quesadillas became a favorite in our house. Let me just say, they are so good! 

For the 5 types of Quesadillas I'm sharing, I started with two types of Sargento® Shredded Cheese, including Sargento® Shredded 4 Cheese Mexican and Sargento® Shredded Mozzarella. Since Sargento® Shredded Cheese is always shredded from blocks of real, natural cheese, I love the way it melts with strands of long gooey cheese.
Start with a flour tortilla and cover it with your favorite pesto.
Generously cover the pesto with Sargento® Shredded Mozzarella..
Add Cooked Chicken and Diced Canned Artichoke Heart.
Add another generous layer of Sargento® Mozzarella Cheese, and drizzle with additional pesto. Cover with another tortilla. Cook over medium-high heat until exterior is golden brown, and interior cheese is melted.
Allow to cool for a few minutes before slicing Cheesy Pesto Chicken Artichoke Quesadillas. Make them and thank me later! 
Another family favorite is Pepperoni Pizza Quesadillas. We layer pizza sauce, Sargento® Shredded Mozzarella, and then more cheese. Even the pickiest eaters devour these! 
We love bacon in our house,  it's pretty much a staple in our fridge alongside Sargento® Shredded Cheese. This one's so simple. We layered a flour tortilla with Sargento® Shredded 4 Cheese Mexican, and then leftover crumbled bacon from breakfast. It's seriously delicious.
Veggie Quesadillas make for a quick lunch or easy meatless meal. I typically use whatever veggies I have to make these. I saute the veggies until soft, or use leftover cooked vegetables. For these, I sautéed mushrooms and bell pepper. I covered a flour tortilla with Sargento® Shredded 4 Cheese Mexican, add the sautéed veggies and fresh spinach, then covered it with more Sargento® Shredded Cheese, and another flour tortilla. It's so good, and quick to make.
Mexican Quesadillas are a great way to use up leftover taco ingredients. We add Sargento® Shredded 4 Cheese Mexican, taco seasoned cooked hamburger, canned black beans, and more cheese. It's a great way to repurpose dinner when you have a lot of leftovers. They are delicious plain, or served with guacamole, and salsa.

Great tasting meals start with Sargento® Shredded Cheese fresh off the block, so make sure to pick up two bags of Sargento® Shredded Mozzarella and Sargento® Shredded 4 Cheese Mexican so you can try all 5 of our favorite Quesadillas.

Grab the printable recipe for the Cheesy Pesto Chicken Artichoke Quesadillas below.








Yield: 1

Cheesy Pesto Chicken Artichoke Quesadillas

Cheesy Pesto Chicken Artichoke Quesadillas are a favorite football party food in our house, or an easy weeknight meal.
prep time: 5 MINScook time: 5 MINStotal time: 10 mins

INGREDIENTS:


  • 2 whole Flour Tortillas
  • 2 tablespoons Pesto
  • 1/3 cup Sargento® Shredded Mozzarella
  • 2 tablespoon Cooked Chicken, Diced
  • 2 tablespoons Canned Artichoke Hearts, Diced

INSTRUCTIONS


  1. Spread half of pesto over flour tortilla. Cover with half of the Sargento® Shredded Mozzarella. Add chicken, and artichoke hearts. Cover with remaining cheese, pesto, then flour tortilla.
  2. Cook on both sides over medium-high heat until golden brown, and when cheese is melted in the center.
  3. Allow to rest a few minutes before slicing.
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