Pesto and chicken are two foods most children like. Just add a little cheese, and you have a winner! These make a great appetizer or main meal. I always like to use my own recipe for pesto, since it has a lot fewer calories and less fat than the store-bought type. In late summer, when basil is abundant, I make pesto in large batches and freeze it in small containers.
1. Lightly coat a nonstick skillet or grill pan with oil and place over medium-high heat. Sauté the chicken just until cooked, about 6 minutes per side. Dice the chicken and set aside.
2. Wipe out the skillet and respray. Heat the oil in a skillet over medium-high heat. Sauté the onion and garlic for 5 minutes or until the onions are tender and browned. Stir in the pesto and cheese. Add the chicken to the skillet.
3. Divide the mixture among the tortillas, placing it on half of each tortilla. Fold the tortillas in half. Heat on a grill pan or in a large skillet for 2 minutes on each side. Cut each tortilla into 3 wedges, making 12 wedges in total.
8 oz skinless boneless chicken breasts (about 2 breasts)
2 tsp vegetable oil
1 cup chopped onion
2 tsp crushed garlic
1/4 cup pesto
1/2 cup shredded part-skim mozzarella cheese
4 large flour tortillas
Nutritional Analysis per Serving: (2 wedges)
Protein 15 g
Fat 8.7 g
Saturated Fat 2.5 g
Carbohydrates 16 g
Cholesterol 31 mg
Sodium 400 mg
Fiber 2.1 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Make the quesadillas up to a day in advance. Cover and refrigerate. Grill just before eating
Nutrition Watch: Whole wheat tortillas are a source of iron, to give your children more energy, and are a good source of fiber, to keep their bowels regular and healthy One whole wheat tortilla has 2.5 g of fiber.