Description
A fun mash-up of Italian flavors and Mexican technique, featuring melted mozzarella, seasoned chicken, and basil tucked into a crisp tortilla.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2–3 tablespoons marinara or pesto
- 1/2–3/4 cup shredded mozzarella cheese
- 1–2 tablespoons chopped basil or sun-dried tomatoes
- 4 flour tortillas
- 1 teaspoon olive oil or butter
- Italian herbs, garlic powder, salt, and pepper to taste
Instructions
- Season the shredded chicken with Italian herbs, garlic powder, salt, and pepper.
- Spread a thin layer of marinara or pesto on one tortilla.
- Add a layer of shredded mozzarella, seasoned chicken, and chopped basil or sun-dried tomatoes.
- Top with another tortilla.
- Heat a skillet over medium heat with olive oil or butter.
- Cook each quesadilla for 2-3 minutes per side until golden and cheese melts.
- Let rest for 1-2 minutes, then cut into wedges and serve.
Notes
For optimal crispiness, use a cast-iron skillet or nonstick griddle. Reheat in a 350°F oven for best results if made ahead.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop skillet
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 wedge
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg