21 Day Fix-Approved Grilled Pesto Quesadillas

So as you may know, we're a 24-7 grill family this summer. Kitchen remodel week 6 and while I think we've held up really well until now, I'm starting to reach my saturation point on grilled chicken and veggies and we still have 2 more weeks to go. So as I was staring down yet another bag of defrosted chicken tonight and trying steel myself for another round of grilling, I had an idea. I can't tell you how psyched I am that I ran with it because OMG, this is a good one!

21 Day Fix friendly, easily adapted to fit your dietary needs and taste buds and super easy to make in the house on a grill pan or skillet or outdoors on the grill. 

21 Day Fix-Approved Grilled Pesto Quesadillas

Ingredients:
1 lb. boneless, skinless chicken breast (or 1 store-bought rotisserie chicken)
1 green pepper, quartered
1 red onion, quartered
1 summer squash or zucchini, sliced into 1/2" rounds
1 cup baby spinach
2 Tbls. olive oil
1/4 c. pesto
1 c. grated cheese 
4 large tortillas

Directions: 

1. Marinate chicken in one bag and sliced veggies in another bag with whatever marinade you like (our easy go-to is olive oil, salt and pepper).

2. Grill chicken and veggies. Remove from heat and cool slightly. Slice chicken and veggies into thin strips.

3. Lightly spray two pieces of aluminum foil with coconut/olive oil spray. Lay out the 4 tortilla shells on the foil.

4. Prepare the tortillas by first spreading about 1 Tbls of pesto on one half of the tortilla shell. Then top with some grated cheese, the veggies & chicken, and finally add a little more cheese on top. Fold tortilla in half and transfer foil to the grill.

 6. Grill on medium-low heat for 3-5 min. per side. Flip when one side is golden. Be careful when flipping! The cheese gets super hot and they will open up if you're sloppy with that flipper. (Folding the shell in half helps a lot vs. using 2 shells stacked.)

 7. Cut into wedges and serve. Enjoy!

Container Count: 1 serving (1 tortilla)
1 red
1 green
1 blue
1 yellow