Description
Italian Chicken Quesadillas are a quick and flavorful dinner combining tender chicken, Italian herbs, sun-dried tomatoes, and melty mozzarella cheese inside crispy flour tortillas. Ready in under 30 minutes, these cheesy quesadillas are perfect for busy weeknights or casual gatherings, offering a delicious fusion of Italian flavors and classic Mexican comfort food.
Ingredients
Scale
Main Ingredients
- 1 ½ cups cooked chicken breast, shredded or diced
- 1 teaspoon Italian seasoning (blend of oregano, basil, and thyme)
- 1 ½ cups shredded mozzarella cheese
- ½ cup sun-dried tomatoes, chopped
- ½ cup fresh spinach or fresh basil, chopped
- 4 large flour tortillas
- 1 tablespoon olive oil, plus extra for brushing tortillas
- ½ teaspoon garlic powder
Instructions
- Prep your ingredients: Shred or dice the cooked chicken and chop the spinach or basil. Measure out the shredded mozzarella cheese, chopped sun-dried tomatoes, Italian seasoning, and garlic powder so everything is ready for mixing.
- Mix the filling: In a bowl, combine the chicken with Italian seasoning, garlic powder, sun-dried tomatoes, and spinach or basil. Toss well to evenly blend all the flavors.
- Heat your skillet: Place a non-stick skillet over medium heat and lightly brush one side of a flour tortilla with olive oil. This will help the tortilla crisp up beautifully during cooking.
- Assemble and cook the quesadilla: Lay the tortilla oil-side down in the skillet. Sprinkle half of it with a generous layer of shredded mozzarella cheese. Add the chicken mixture evenly on top of the cheese, then finish with another layer of cheese. Fold the tortilla over gently and press down with a spatula.
- Cook until golden: Cook for 3-4 minutes on one side until golden brown and cheese starts to melt, then carefully flip and cook the other side for another 3-4 minutes. Remove when both sides are crisped and cheese is fully melted.
- Slice and serve: Let the quesadilla rest for about a minute to allow the cheese to set slightly. Slice into wedges and serve warm.
Notes
- Use leftover rotisserie or grilled chicken to save time.
- Avoid overfilling the quesadilla to prevent soggy tortillas and difficulty flipping.
- Cook on medium heat to crisp tortillas without burning before the cheese melts.
- Press gently with a spatula during cooking for even texture and better melting.
- Let quesadillas rest briefly before slicing to keep cheese intact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg