1 c. Creamy Chicken Pesto mixture
1 1/2 c. shredded Mozzarella cheese
2 large tortilla shells
1/2 c. Hunt's pasta sauce (I used traditional)
Heat a large skillet to medium heat. In a medium size bowl, mix the chicken mixture and shredded cheese together. Spoon half of the mixture onto the tortilla shells and fold each tortilla in half. Cook for 3-4 minutes on each side until the tortilla is golden brown and the cheese is gooey and melted. Serve each quesadilla with warm pasta sauce.