Chicken Parm Quesadilla (Print Version)
# Ingredients:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Sauces & Cheeses
02 -
1 cup marinara sauce
03 -
1 cup shredded mozzarella cheese
04 -
1/2 cup grated Parmesan cheese
→ Base
05 -
4 large flour tortillas
→ Seasonings
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon garlic powder
08 -
Salt and pepper to taste
09 -
2 tablespoons olive oil
10 -
Fresh basil leaves (for garnish)
# Instructions:
01 -
Season the chicken breasts with salt, pepper, Italian seasoning, and garlic powder. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side, or until cooked through and no longer pink. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
02 -
In a bowl, combine the cooked chicken slices with the marinara sauce, mixing well to coat the chicken evenly. Stir in half of the mozzarella cheese and all of the Parmesan cheese.
03 -
Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Place one tortilla in the skillet, then spread a generous portion of the chicken and sauce mixture over half of the tortilla. Sprinkle with the remaining mozzarella cheese.
04 -
Fold the tortilla in half over the filling. Cook for about 3-4 minutes on one side, or until golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is nicely browned.
05 -
Remove the quesadilla from the skillet and let it sit for a minute before cutting it into wedges. Garnish with fresh basil leaves and serve with extra marinara sauce on the side for dipping.
# Notes:
01 -
This recipe combines Italian chicken parmesan flavors with Mexican quesadilla technique for a quick fusion meal.