Chicken-Spinach Quesadillas - cooking recipe

Ingredients

10 ounces frozen spinach, thawed
8 (6 inch) flour tortillas
1/2 cup prepared pesto sauce
1 cup shredded reduced-fat monterey jack cheese
1 cup leftover diced cooked chicken

Preparation

Squeeze excess liquid from the spinach.
Place 4 tortillas on a work surfaced.
Spread 2 tablespoons pesto on each tortilla.
Top with 1/4 cup spinach.
Sprinkle each tortilla with 1/4 cup each cheese and chicken.
Top with remaining tortillas and press firmly.
Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
Trasnfer to a plate.
Cut each into quarters before serving.