Peach Chicken Gorgonzola Balsamic Quesadillas with Arugula Pesto

Overview

  • Yield: 1

Ingredients

  • 2 (6-8 inch) tortillas

  • 2 tablespoons gorgonzola dolce, crumbled

  • 1/2 cup mozzarella, shredded

  • 1 peach, sliced thinly

  • 1/4 cup chicken, cooked and shredded

  • 1 tablespoon arugula pesto (see below) or arugula (optional)

  • 1 teaspoon balsamic reduction

Method

  1. Heat a pan over medium heat, place a tortilla in the pan, sprinkle half of the cheese over the tortilla, followed by the peach, chicken, balsamic reduction, pesto, the remaining cheese and tortilla.
  1. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Notes

  • Note: To make balsamic reduction Simmer 1/2 cup balsamic vinegar and 1 tablespoon brown sugar until reduced by half.

References and Acknowledgments

Peach Chicken Gorgonzola Balsamic Quesadillas with Arugula Pesto