Crispy Baked Pizza Chicken Quesadillas.
Quick baked quesadillas that combine shredded chicken, marinara, cheese, and pepperoni for an easy pizza-inspired dinner.
Servings: 2 servings
Ingredients
- olive oil for brushing
- 1 cup cooked shredded chicken
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 soft taco-size tortillas about 6 to 8 inches diameter
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella or Italian blend cheese
- pepperoni for topping
- parmesan cheese for topping
- fresh basil for topping
Instructions
- Preheat the oven to 425°F (220°C) and lightly brush a baking sheet with olive oil.
- In a mixing bowl, combine the shredded chicken with dried basil, dried oregano, and garlic powder; toss until evenly coated.
- Place two tortillas on the prepared baking sheet. Spread a few tablespoons of marinara sauce evenly on each tortilla, then sprinkle with a little of the shredded cheese.
- Divide the seasoned chicken between the two tortillas, spreading it over the cheese, then add another light sprinkle of cheese on top of the chicken.
- Top each with a second tortilla to make quesadillas and bake for 6 to 8 minutes, until the bottoms are just golden.
- Carefully flip each quesadilla, then spread more marinara on the top of each and sprinkle with more shredded cheese; add pepperoni slices as desired.
- Return to the oven and bake another 6 to 8 minutes, until cheese is melted and edges are golden and crisp.
- Remove from the oven, sprinkle with grated Parmesan and torn fresh basil, slice into wedges, and serve.
Equipment
- Baking Sheet
- Mixing Bowl
- spoon or tongs
- Oven
- Knife
- Cutting Board
Notes
- Use pre-cooked rotisserie chicken for speed.
- Adjust pepperoni amount to taste.
- Watch ovens closely as baking times can vary.
- For extra crispness, bake directly on a rack over the sheet for the final minutes.