14 June 2009

Grilled chicken, walnut, goat cheese quesadilla (as inspired by Nikki’s Café)

1 pkg. (8-10) 10-inch flour tortillas
¼ c. prepared pesto
½ lb. cooked chicken, cubed or shredded
½ c. walnut pieces, toasted
6 oz. goat cheese
Olive oil

Spread 1 tbsp. pesto on ½ of a tortilla. Scatter on chicken, walnuts, and dot with 2-3 tbsp. goat cheese. Fold over tortilla. Brush with oil. Grill for 2-3 minutes per side, or until lightly toasted.

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