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Heat olive oil in a non-stick pan and add chicken. Season and cook for 5 mins, stirring regularly.
Add onion, pepper, chilli to pan, stir well and cook for 5 mins until onions and pepper have softened.
Add spinach and pesto, stir well and wilt down spinach for 2 mins.
Stir in 1/2 cheddar and mozzarella until melted and then remove from pan and set aside.
Grab a new pan or clean your current one and heat on low-medium heat. Add tortilla wrap to pan, then add 1/2 chicken pesto filling, then close your quesadilla with top tortilla wrap.
Toast for 2-3 mins before flipping and toasting other side for 2-3 mins. Repeat for your other quesadilla. Slice into 1/4s before serving.
Nutritional Info
Cals – 528 (for 1/2 of 1 quesadilla)
Carbs – 31g
Protein – 31g
Fat – 28g
Ingredients
Serves Makes 2
For The Quesadillas
- Tsp of extra virgin olive oil.
- 300g of chicken breast - diced.
- Small red onion - finely sliced.
- Sweet red pepper - finely sliced.
- 1 red chilli - chopped (remove seeds if you don’t like the heat)
- A handful of baby spinach - chopped.
- 2 tsp of fresh presto.
- 60g of grated cheddar.
- 60g of grated mozzarella
- A handful of cherry tomatoes - cut in half
- 4 tortilla wraps.
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