Chicken Parm Quesadilla
Chicken Parm Quesadilla blends the cheesy goodness of Chicken Parmesan with the crispy crunch of a quesadilla. Quick, easy, and perfect for dinner or parties.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 large flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Instructions
Prepare the Filling:
- In a medium bowl, mix the shredded chicken with marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until evenly coated.
Assemble the Quesadillas:
- Lay one tortilla flat. On half of it, layer ¼ cup mozzarella, a scoop of chicken mixture, and a sprinkle of Parmesan. Fold the tortilla in half to form a semi-circle.
Cook the Quesadillas:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the folded quesadilla in the pan and cook for 3–4 minutes per side, until golden brown and crispy, and the cheese is melted.
Repeat:
- Continue assembling and cooking the remaining quesadillas, adding more oil to the pan as needed.
Serve:
- Let the quesadillas cool for a minute before slicing into wedges. Garnish with fresh basil and serve warm with extra marinara sauce for dipping, if desired.
Notes
Use rotisserie chicken or leftover grilled chicken for convenience.
Don’t overfill the quesadillas—they cook better and stay intact with a modest filling.
Keep cooked quesadillas warm in a 200°F oven while you finish the batch.