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.

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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!

Basic Brine Chicken!

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This is one of the easiest ways to prepare chicken. I know that at times white meat of the chicken can get a little dried out, but when you brine the bird you are left with moist and flavorful meat every time! Below is a basic recipe. If using the whole bird I do break it down into its eight pieces. You could easily use just thighs, legs or skin on breasts. Remember leave the bone and skin ON the bird. Tons of flavor and nutrition!

Basic Brine:

• 1/2 Sea Salt
• 1/2 Sugar
• 2 quarts water

Directions: In a large bowl dissolve the sugar & salt into the 2 quarts water. Once dissolved place pieces of chicken in the bowl and cover. Place in refrigerator for at least 2 hrs but not longer than 12. Once done in the brine solution remove, and pat dry. You can then grill or bake to prepare!