Chicken Parm Quesadilla – A Crispy, Cheesy Twist on a Classic
A crispy, cheesy fusion of Italian chicken parmesan and Mexican quesadilla. Perfectly golden tortillas stuffed with melty mozzarella, marinara, and tender chicken.
Ingredients
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2 large flour tortillas
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1 cup cooked chicken (diced or shredded)
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1/2 cup marinara sauce (thick)
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1 cup shredded mozzarella
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2 tbsp grated Parmesan cheese
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1/2 tsp Italian seasoning
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Olive oil or butter, for pan
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Optional: fresh basil, crushed red pepper
Instructions
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Heat a skillet over medium and grease lightly.
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Warm tortilla for 30 seconds.
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On half, layer 2 tbsp marinara, mozzarella, chicken, Parmesan, and seasoning.
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Fold over, press gently.
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Cook 2–3 mins per side until golden and cheese melts.
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Slice and serve with extra marinara or dipping sauce.
Notes
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Use grilled or breaded chicken.
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Try variations like buffalo, eggplant, or provolone.
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Store leftovers in fridge, reheat in skillet or toaster oven.