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!
You are my hero. 💜 I was so mad when my local Cactus Club stopped carrying this. Can’t wait to try it this weekend.
This is an excellent copy cat! Just made it and will definitely make it again!
Thanks so much for letting me know! I’m so glad you enjoyed and really appreciate the feedback 🙂