Chicken Pesto Quesadilla

• 8 whole Corn Tortillas
• 1/2 cups Pesto Plus 2 Tablespoons For Sour Cream Dip
• 18 ounces, weight Cooked Chicken Strips
• 1 cup Shredded Provolone
• 1 cup Shredded Mozzarella
• 3 Tablespoons Softened Butter
• 3/4 cups Sour Cream With Additional Pesto Mixed In For Dipping

1. Lay out 4 tortillas.
2. Spread with 1/4 cup pesto, then top with chicken and sprinkle with cheeses.
3. Top with remaining tortillas that have been spread with another 1/4 cup pesto.
4. Heat skillet over medium heat.
5. Spread butter on outsides of quesadillas.
6. Add one filled quesadilla to the hot skillet; cook, pressing down with a spatula, until bottom tortilla is browned and crisp, about 2-3 minutes.
7. Carefully turn quesadilla; cook 2-3 minutes on second side until crisp.
8. Repeat with remaining quesadillas.
9. Cut in half and serve with sour cream mixed with the remaining 2 tablespoons pesto.
10. You can keep all of the quesadillas warm in a 250-degree oven until youre ready to serve.
11. Serves 4.

corn tortillas, chicken, provolone, mozzarella, butter, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chicken-pesto-quesadilla/ (may not work)