Lunchtime Pesto Quesadillas (Edit recipe)

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A quick and flavorful meal made with sautéed mushrooms, spinach, melty cheese, a layer of pesto, and your choice of protein (I used turkey meatballs). Perfectly crispy on the outside, gooey on the inside — an easy high-protein lunch or dinner that comes together in minutes.

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PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

7

Serves: 1

Ingredients

10 grams Basil Pesto, store-bought (I used Trader Joe's)
28 grams Lite Mexican Style Cheese Blend, Shredded - Trader Joe's
30 grams Baby Bella Mushrooms, pre-cooked with salt & pepper
.25 cup Baby Spinach, chopped, handful
.25 cup Onion, chopped
3 oz Chicken Breast, pre-cooked
1 pieces Flour Tortilla, I used Romero's burrito size tortilla

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Heat flat round pan over medium heat. Spray pan with cooking spray.
2. Add Tortilla. Spread pesto, add cheese, veggies, and cooked chicken
3. Fold in Half and cook for 2-3 minutes on each side.
4. Slice into 4 piece and Enjoy!

Notes

I had turkey meatballs in the freezer on hand so I subsituted the chicken out and chopped up the meatballs instead. Such a good swap!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	378
Fat:	17 g
Carbohydrates:	28 g
Protein:	26 g
Cholesterol:	60 g
Sodium:	503 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.