Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken Pesto Quesadilla

Ingredients

1/4 cup Olive Oil, divided

2 cups Mushrooms, thinly sliced

1 cup Yellow Onion, small dice

1 Tbl Garlic, minced

1 tsp Creole Seasoning

1 tsp Black Pepper, freshly ground

1/2 cup Green Onion, chopped fine

1/2 cup Pesto

3/4 pound Grilled Chicken, small dice

1 1/2 cup Jalapeno Jack cheese, shredded

1 cup Mozzarella Cheese, shredded

6, 8-10 inch Flour Tortillas

Sour cream and salsa for serving

Instructions

Heat 2 Tbl of the olive oil over high heat in a large sauté pan. When the oil becomes very hot, add mushrooms to the pan. Cook one minute without moving the mushrooms at all. Stir mushrooms after the first minute, and cook one more minute. Add the diced onion, garlic, Creole seasoning and black pepper and cook 5 more minutes, until the onions are tender and the moisture from the mushrooms has cooked out. Remove from the heat and place in a mixing bowl. Stir in the green onions, pesto and chicken and allow mixture to cool completely. Add the shredded cheese.

Lay the flour tortillas on a flat surface and divide the filling evenly among them. Spread the filling so that it covers half of the tortilla. Fold tortilla in half to form a semicircle.

Prepare the grill. Using a pastry brush, lightly coat both sides of the quesadilla with the remaining olive oil. Grill the quesadillas over direct medium heat until well marked, about 4-6 minutes on each side. Rotate the quesadillas while cooking to prevent burning.

Remove the quesadillas from the grill and cut them into 4-6 triangles.

Yield: 6-10 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more