Chicken-Spinach Quesadillas

From Parenting Magazine. Use any cooked veggies you like, and if you don't have chicken substitute turkey.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 10  ounces frozen spinach, thawed
• 8 (6 inch)  flour tortillas
• 1⁄2 cup  prepared pesto sauce
• 1  cup  shredded reduced-fat monterey jack cheese
• 1  cup  leftover diced  cooked chicken

Directions

1. Squeeze excess liquid from the spinach.
2. Place 4 tortillas on a work surfaced.
3. Spread 2 tablespoons pesto on each tortilla.
4. Top with 1/4 cup spinach.
5. Sprinkle each tortilla with 1/4 cup each cheese and chicken.
6. Top with remaining tortillas and press firmly.
7. Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
8. Trasnfer to a plate.
9. Cut each into quarters before serving.