Not your ordinary quesadilla recipe, this filled is filled with a ton of cheese and even more creamy goodness with a basil pesto and cream cheese spread!
This Cactus Club favourite is only available at a few select locations so if you are missing it, do not fret! Also this recipe has been vetted by ex-Cactus Club employees so this the closest recipe out there to enjoy!
Chicken Pesto Quesadilla Recipe Tips
I had a previous Cactus Club employee tell me that their Cactus Club used leftover roast chicken. I think that this would be a great recipe for leftover roast chicken, but if you are craving it and don’t have leftovers, I’ve included a chicken breast recipe as well!
I made this a few times and it is best to melt and mix the cream cheese/pesto and spread it on the tortilla separate from the chicken. This has come with mixed suggestions but I tried mixing it all together, and especially if you are making the chicken as well, the flavours blend too much.
Lastly is a personal preference but I to add some red onion because I think it really rounds out the flavours, but that it is not in the original Cactus Club version.
The Chicken Pesto Quesadilla Recipe
Ingredients
Makes 2 Large Quesadillas
Quesadilla
1 pound leftover roast chicken, diced OR 3 skinless, boneless chicken breast, diced
1/2 Cup of Cream Cheese
3 Tbsp of Basil Pesto
1/2 Cup of Dried Cranberries
1 Cup of Cheddar Cheese
1 Cup of Monterey Jack Cheese
1 Cup of Mozzarella Cheese
4 Large(10 inch) flour tortillas
Optional: 1/4 Cup of Red Onion, finely diced
Chicken Seasoning (If using chicken breast)
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Paprika
1/2 Tsp Cayenne Powder
2 Tsp Lemon Juice
Honey-Lime Dip
1 Cup sour cream
Juice of 1 Lime
2 Tbsp Honey
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
Salt and Pepper to Taste
Instructions
- If using chicken breast, season with garlic powder, onion powder, paprika, cayenne powder, lemon juice, salt, and pepper. Cook in a pan until browned and cooked through.
- In a small bowl, mix together cream cheese and basil pesto. If your cream cheese is not room temperature, pop it in the microwave for 20 seconds to warm it up.
- On one half of each tortilla, spread the cream cheese mixture and top with cooked chicken, dried cranberries, more basil and a mixture of cheddar, Monterey Jack, and mozzarella cheese.
- Fold the other half of the tortilla over to form a quesadilla and repeat with the remaining tortillas.
- Heat a large skillet over medium heat. Place quesadillas in the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
- In a separate small bowl, mix together sour cream, lime juice, honey, paprika, garlic powder, salt, and pepper to make the honey-lime dip. Serve with quesadillas. Enjoy!
