Chicken Quesadillas with Pesto, Pancetta and Pine Nuts

Season the chicken with salt and pepper.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat in a heavy skillet. When the butter and oil are hot (but not browned), add the chicken in a single layer (about half of it). Cook for 4 minutes on the first side, then turn and cook an additional 4 minutes, or until no longer pink in the center. Remove chicken to a plate, add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan and repeat with the remaining chicken.

Set the chicken aside, and fry the pancetta in the same pan, until crispy (5-6 minutes). Set the pancetta aside.

Roughly chop the pancetta, pine nuts and scallion, then shred the chicken.

Heat up a grill pan over medium-high heat, and grease it lightly with butter. When it’s hot, assemble the quesadillas right on it by laying down a tortilla, spreading 1 teaspoon of pesto on it, then topping it with 1/4th of the chicken, 1/4th of the pancetta, 1/4th of the scallions, 1/4th of the pine nuts and 1/4th of the cheese. Top with another tortilla. Repeat the process for the as many quesadillas as you can fit on the grill.

Grill the first side for two minutes (or until just barely crisp), then turn over (carefully), and grill for another couple of minutes on the second side.

Remove to a plate, keep warm, and repeat with the remaining tortillas and ingredients.

Slice each quesadilla into fourths (a pizza wheel works great for this!) and serve immediately.