Name: Italian Chicken Quesadillas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded mozzarella cheese; 1/2 cup finely grated Parmesan cheese; 2 tablespoons chopped fresh basil (or 1 teaspoon dried); 1/2 cup chopped sun-dried tomatoes (optional); 1 teaspoon Italian seasoning; Salt and pepper to taste; 4 large 10-inch flour tortillas; 1 teaspoon olive oil (for cooking)

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Welcome

If you love the melty, savory comfort of a quesadilla but crave Italian flavors, these Italian Chicken Quesadillas are a fast weeknight win. I first adapted the recipe to use leftover roasted chicken and was hooked by how Parmesan and basil lift the usual Mexican-style filling. For a baked alternative I sometimes compare techniques with this baked chicken quesadillas method.

Why Make This Recipe

Big, familiar flavors: mozzarella, Parmesan, basil, and oregano give a warm Italian profile that pairs well with tangy tomato or pesto.
High in protein and satisfying — great for adults and kids alike.
Fast and convenient: ready in about 20–30 minutes using cooked chicken and pantry staples.
Versatile for leftovers — it’s an ideal way to repurpose roasted or rotisserie chicken.
Personal note: I love this recipe because it turns simple ingredients into something flavorful and slightly unexpected; it’s the kind of comfort food that travels well to potlucks or busy evenings. See another baked approach here: baked version.

Recipe Overview

Prep time: 10 minutes.
Cook time: 10–12 minutes.
Total time: 20–22 minutes.
Servings: 4 quesadillas (about 4–6 servings depending on appetite).
Difficulty: Easy.
Cooking method: Stovetop pan-searing or griddle — heat tortillas until golden and cheese melts, 3–4 minutes per side on medium heat.

My Experience Making This Recipe

I tested these quesadillas with both shredded rotisserie chicken and pan-seared thin-cut chicken to compare textures. The shredded chicken version is faster and juicier, while thin-cut cutlets give a meatier bite — both work well when you watch your heat and cheese ratio.

How to Make Italian Chicken Quesadillas

Start with 2 cups cooked shredded chicken, 1 cup shredded mozzarella, 1/2 cup finely grated Parmesan, 2 tablespoons chopped fresh basil (or 1 tsp dried), 1/2 cup chopped sun-dried tomatoes (optional), 1 tsp Italian seasoning, salt and pepper to taste, and 4 large 10-inch flour tortillas. Toss chicken with seasoning and a little olive oil; spread filling over half of each tortilla, fold, and cook in a preheated skillet over medium heat with 1 tsp oil per side until golden and cheese is fully melted. Expect to press gently with a spatula so the cheese fuses and the tortilla crisps without burning.

Expert Tips for Success

Use an instant-read thermometer to ensure any fresh-cooked chicken reaches 165°F (74°C) before shredding.
Dry the chicken well and toss with a teaspoon of olive oil to prevent the quesadilla filling from becoming soggy.
Cook over medium to medium-low heat so the cheese melts fully before the tortilla over-browns; 3–4 minutes per side usually works in a preheated cast-iron skillet. Consider a non-stick skillet for easier flipping.
Grate your own mozzarella from a block — it melts more evenly than pre-shredded varieties that contain anti-caking agents.
If you want a baked tray version for a crowd, the technique is similar to this Italian chicken casserole-style assembly and finishing in the oven.

How to Serve Italian Chicken Quesadillas

Cut into wedges and serve with a dollop of marinara or pesto for dipping.
Add a bright side salad (arugula with lemon vinaigrette) to balance the richness.
For casual entertaining, arrange wedges on a platter with small bowls of pickled peppers and sour cream.
These are perfect for weeknight dinners, game-day snacks, or packing in lunches when cooled and wrapped.

Storage and Reheating Guide

Store cooled quesadillas in an airtight container in the refrigerator for up to 3–4 days. For longer storage, wrap each quesadilla tightly in foil and freeze for up to 2 months. Reheat refrigerated quesadillas in a 350°F (175°C) oven on a baking sheet for 8–10 minutes or in a skillet on medium-low for 3–4 minutes per side to regain crispness. From frozen, unwrap and bake at 375°F (190°C) for 15–20 minutes, flipping once, until heated through.

Recipe Variations

Gluten-free: Use large corn tortillas or certified gluten-free flour tortillas and watch for breakage when folding — warm them briefly first.
Dairy-free: Substitute shredded dairy-free mozzarella and omit Parmesan, or use nutritional yeast for a savory boost.
Vegetarian: Replace chicken with roasted mushrooms, grilled zucchini, or a blend of spinach and artichoke hearts.
Spicy Italian: Add sliced pepperoncini or 1–2 chopped jalapeños and a pinch of red pepper flakes to the filling.

Nutritional Highlights

Good source of protein from the chicken — roughly 20–30g protein per serving depending on portion size.
Moderate carbohydrate content from tortillas; choose whole-grain or low-carb tortillas if desired.
Allergen info: contains dairy (cheese) and wheat (flour tortillas) — see variations for gluten-free or dairy-free options. Aim for 1–2 wedges per person as a reasonable portion depending on sides.

Troubleshooting Common Issues

Soggy filling: Make sure chicken is not wet; pat dry and use a light hand with moist add-ins like tomatoes or pesto. Pre-toast tortillas for 30 seconds per side to remove excess moisture.
Cheese not melting before tortilla browns: Lower the heat to medium-low and cover the skillet for 30–60 seconds to trap heat and speed melting.
Tortilla tears when folding: Warm tortillas briefly in the microwave (10–15 seconds) or on the skillet for pliability before filling.

Frequently Asked Questions

Q: Can I use raw chicken directly in the quesadilla?
A: It’s safer and faster to use fully cooked chicken. If using raw, slice very thin (1/4-inch) and cook in the skillet first, then add cheese and fold — but ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.

Q: What’s the best cheese blend for melt and flavor?
A: A mix of low-moisture mozzarella (for stretch) and a harder cheese like Parmesan or Pecorino (for umami) works well. Use a 3:1 mozzarella-to-Parmesan ratio for balanced melt and flavor.

Q: How do I keep quesadillas crispy when reheating?
A: Reheat in a skillet over medium-low with a lid for 2–3 minutes per side, or in a 350°F oven for 8–10 minutes on a rack so air circulates and crisps both sides.

Q: Can I prep these ahead for a party?
A: Yes — assemble, wrap tightly in plastic or foil, and refrigerate up to 24 hours. Cook just before serving for best texture, or reheat pre-cooked ones in the oven at 350°F for 10 minutes.

Conclusion

If you’d like another take — especially one with a tangy Greek yogurt dip to pair with Italian flavors — check out this Italian Chicken Quesadillas with Greek Yogurt Dip – Yellow Bliss Road for inspiration: Italian Chicken Quesadillas with Greek Yogurt Dip – Yellow Bliss Road.

Italian Chicken Quesadillas