Chicken Pesto Quesadilla

Lay out 4 tortillas. Spread with 1/4 cup pesto, then top with chicken and sprinkle with cheeses. Top with remaining tortillas that have been spread with another 1/4 cup pesto.

Heat skillet over medium heat. Spread butter on outsides of quesadillas. Add one filled quesadilla to the hot skillet; cook, pressing down with a spatula, until bottom tortilla is browned and crisp, about 2-3 minutes. Carefully turn quesadilla; cook 2-3 minutes on second side until crisp. Repeat with remaining quesadillas. Cut in half and serve with sour cream mixed with the remaining 2 tablespoons pesto. You can keep all of the quesadillas warm in a 250-degree oven until you’re ready to serve. Serves 4.