Chicken Pesto Quesadilla with Balsamic Glaze

We will keep running forward with the Pesto theme! Again it is more of an idea to spark you all to think a bit outside the traditional box and have some fun with your food. Quesadillas are a fantastic base to play with flavors and bring some variety to your meal rotation. I loved adding the punch of balsamic glaze ( a huge favorite of mine) to the pesto and a little red onion just, wow!! Have a blast with this family pleaser.

---

---

Ingredients:

• Large Tortilla Shells

• 2-4 tbsp of Pesto per Quesadilla

• 1/4-1/3 cup of Mexican melty Cheese ( my favorite)

• Leftover slices (or shredded) of cooked Chicken

• Slices of Grape Tomatoes

• Thinly slice Red Onions

• Drizzle of Balsamic Glaze

Putting together:

First: Heat a griddle to medium heat, lay one tortilla on the griddle for 30 seconds, and then flip

Second: Spread about a tbsp or so onto the tortilla, then add the cheese.

Third: Top with chicken, tomato, and onion.

Fourth: Drizzle with balsamic glaze.

Fifth: Once the cheese is mostly melted, do the flip. You will flip the tortilla in half. It will look like a half-moon. I continue to cook for another 5-8 minutes to get the golden color on the shell.

ENJOY!

Lemon Basil Vinaigrette

Basil is so much more than then a spice/herb for Italian foods. Let’s look beyond the basic spaghetti sauce to adding this very versatile herb to many dishes. Obviously, this is recipe is focused on a zingy dressing. But play with your food friends and see how basil will play well with others.

Ingredients:

• 1 cup Olive Oil

• 1/3 cup Fresh Lemon Juice

• 15 leaves of Basil

• 1 garlic clove

• 2 slices of a shallot

• 1 1/2 tbsp Raw Honey

• 2 pinches of salt ( more if needed)

Putting together:

Simply add all the ingredients to mini Cuisinart or use a blender stick in a mason jar. BLEND! Taste and add more salt or honey as needed!

Store in the frig for a week!

Great dressing for salads with fish or chicken.