Chicken Quesadillas

Enjoying the company of family and friends in your home doesn’t always necessitate a special occassion and tons of work. Here is the perfect dish to enjoy with coffee, tea or serve with some salsa and sour cream. Chicken and cheese are flavored with tomatoes, herbs and buttermilk dressing and encased in a crunchy tortilla. You can do all the prep work ahead of time and simply brown them in the skillet once your guests have arrived. This is also a great option for a quick and delicious weeknight dinner. I make this quite often and especially when we have a houseful of teenagers.

Yields: 5-6 quesadillas 

Ingredients:

5 1/2 cups cooked chicken, chopped

1/2 cup parmesan cheese, grated

1/4 cup sun-dried tomatoes, minced (or 1-2 small tomatoes, seeded and chopped)

1/3 – 1/2 cup red bell pepper, minced

1 small garlic clove, minced

1 1/2 Tablespoons fresh parsley, minced

3/4  cup mayonnaise

3/4  cup buttermilk or Greek yogurt

salt, ground black pepper, to taste

6-8 oz grated mozzarella cheese

10-12 medium flour tortillas

butter or oil, for cooking the quesadillas

Instructions:

Chop the cooked chicken. You can use a rotisserie chicken, smoked chicken, roasted or cooked chicken. I usually use leftover roast chicken or cooked chicken after making chicken broth.
Combine the chicken, parmesan cheese, sun-dried tomatoes, pepper, garlic, and parsley in a large bowl. Whisk the mayonnaise and buttermilk together, add to the chicken. Mix to combine. Season with salt and ground black pepper to taste. Spread about 1/2 a cup of the filling on one of the tortillas. Sprinkle about 1/2 cup of the mozzarella cheese on top of the filling. Top with another tortilla.

Melt 1/2 Tablespoon of butter or heat oil in a nonstick skillet over medium heat. When the butter stops sizzling, add the tortillas. Cook, covered, over medium low heat until golden brown on both sides.

Repeat with all the quesadillas. 
You can serve the quesadillas with salsa, sour cream, Ranch dressing, etc.

Print

Chicken Quesadillas

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 5 quesadillas 1x
  • Category: Appetizer

Scale

Ingredients

  • 5 1/2 cups cooked chicken, chopped
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup sun-dried tomatoes, minced (or 12 small tomatoes, seeded and chopped)
  • 1/31/2 cup red bell pepper, minced
  • 1 small garlic clove, minced
  • 1 1/2 Tablespoons fresh parsley, minced
  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk or Greek yogurt
  • salt, ground black pepper, to taste
  • 68 oz grated mozzarella cheese
  • 1012 medium flour tortillas
  • butter or oil, for cooking the quesadillas

Instructions

  1. Chop the cooked chicken. You can use a rotisserie chicken, smoked chicken, roasted or cooked chicken. I usually use leftover roast chicken or cooked chicken after making chicken broth.
  2. Combine the chicken, parmesan cheese, sun-dried tomatoes, bell pepper, garlic, and parsley in a large bowl.
  3. Whisk the mayonnaise and buttermilk together, add to the chicken. Season with salt and ground black pepper to taste.
  4. Spread about 1/2 a cup of the filling on one of the tortillas.
  5. Sprinkle about 1/2 cup of the mozzarella cheese on top of the filling. Top with another tortilla. Repeat with the rest of the tortillas, chicken filling and grated cheese.
  6. Melt 1/2 Tablespoon of butter or use oil in a nonstick skillet over medium heat. When the butter stops sizzling, add the tortillas. Cook, covered, over medium low heat until golden brown on both sides. Repeat with all the tortillas.
  7. You can serve the quesadillas with salsa, sour cream, Ranch dressing, etc.

 

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