Chicken Parm Quesadilla – A Crispy, Cheesy Twist on a Classic
Crispy tortillas filled with breaded chicken, marinara sauce, melty mozzarella, and Parmesan — a quick, cheesy twist on classic Chicken Parmesan.
Ingredients
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2 cups cooked breaded chicken, chopped
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1 cup marinara sauce, warmed
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1 ½ cups shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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4 large flour tortillas (10-inch)
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2 tablespoons butter or olive oil
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Instructions
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Warm marinara sauce and chop chicken.
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On half of each tortilla, layer mozzarella, marinara, chicken, Parmesan, and more mozzarella.
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Fold tortillas in half to close.
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Heat butter or oil in a skillet over medium heat.
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Cook quesadillas 2–3 minutes per side until golden and cheese is melted.
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Slice and serve with extra marinara for dipping.
Notes
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For a spicier version, use arrabbiata sauce or add chili flakes.
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Swap in grilled chicken or eggplant for a lighter or vegetarian version.
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Freeze uncooked quesadillas for up to 2 months.