8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1/4 cup basil pesto
1 cup shredded cooked chicken
1 cup packed fresh baby spinach leaves
1/2 cup shredded Mexican cheese blend (2 oz)
For each quesadilla, spread 1 tortilla with 1 tablespoon of the pesto. Top with 1/4 cup of the chicken, 1/4 cup of the spinach and 2 tablespoons of the cheese. Top with a second tortilla.
Heat heavy skillet over medium heat. Add 1 quesadilla to skillet. Cook about 2 minutes until bottom is lightly browned. Carefully turn; cook 2 minutes longer until second side is lightly browned and cheese is melted. Repeat with remaining quesadillas.
To serve, cut each quesadilla into 4 wedges.
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