Pesto Chicken Quesadilla with Seasonal Produce

This is one of those "let's see what's in the fridge" lunches that made me incredibly happy to have a well-stocked fridge full of yummy leftovers.  I combined a bit of leftover pesto chicken from Trader Joe's with some roasted pumpkin and fresh basil leftover from making pumpkin curry, a pear from our CSA box, and pesto cheese that we picked up at the farmer's market last weekend.  These made a divine (if totally non-Mexican) filling for quesadillas.  You could replicate similar flavors by combining regular leftover chicken and cheese with a generous layer of pesto.  And, don't be afraid to switch up the produce for whatever you have around -- braised fennel and thinly sliced apples would also be awesome, as would a match-up of thinly sliced figs and spinach.  Get creative - your fridge is your oyster!

Pesto Chicken Quesadilla with Seasonal Produce
Serves 1

1 small piece of pesto chicken, cooked and thinly sliced
A scoop of leftover roasted pumpkin
2 medium-sized flour tortillas
1 ripe pear, peeled, cored, and thinly sliced
5-6 leaves of fresh basil
A generous sprinkle of grated Pesto Jack cheese (such as Spring Hill)

Heat up the chicken and pumpkin until warmed through.  Warm the tortillas on both sides.  Then, layer your quesadillas in a hot, non-stick skillet.  Start with a tortilla, and then add the chicken, pumpkin, pear slices, basil, and cheese.  Finish with another tortilla.  Cook for a couple of minutes on each side, until the tortillas are crispy and the cheese is melted.  Slice into quarters and eat right away!