Description
Crispy, cheesy chicken quesadillas paired with a creamy Parmesan Dijon sauce. This easy weeknight dinner adds a tangy, savory punch to a classic favorite.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Optional: chopped cilantro, sliced jalapeños
Instructions
- 1. In a small bowl, mix together mayonnaise, Dijon mustard, Parmesan cheese, lemon juice, garlic, salt, and pepper. Set aside.
- 2. In a separate bowl, combine shredded chicken with 1/4 cup of the Parmesan Dijon sauce. Mix well.
- 3. Lay tortillas flat. Spread each with a thin layer of the remaining sauce. Sprinkle half of each tortilla with mozzarella and cheddar cheese, then top with chicken mixture and more cheese. Fold the tortilla in half.
- 4. In a large skillet over medium heat, melt 1 tablespoon butter. Place one or two quesadillas in the pan. Cook for 3–4 minutes per side, until golden brown and cheese is melted. Repeat with remaining butter and quesadillas.
- 5. Cut into wedges and serve with extra Parmesan Dijon sauce for dipping. Garnish with cilantro or jalapeños if desired.
Notes
For a crispier texture, cook quesadillas on a preheated cast iron skillet. The sauce can be refrigerated for up to 3 days.
Nutrition
- Calories: 520 kcal
- Sugar: 2 g
- Fat: 32 g
- Carbohydrates: 28 g
- Protein: 30 g