Crispy and Cheesy Chicken Parmesan Quesadilla Recipe

Hey everyone! Here are some super fun fusion quesadillas that are bound to be a hit at dinner tonight! Chicken parmesan is one of my all-time favourite Italian dishes. Further, quesadillas are such an awesome treat to have, so why not put the two together with this crispy and cheesy chicken parmesan quesadilla!

This recipe initially started out as a simple Margherita quesadilla, with a simple tomato sauce and grilled chicken topped with mozzarella cheese and basil. I thought to myself, if I'm going to make an Italian quesadilla, I definitely need to go all out! Everyone loves a great chicken parmesan with the crispy chicken, molten cheese, and scrumptious marinara sauce. This recipe shows you how to create the luxurious chicken parm and bring this all together into a fantastic Italian-Mexican fusion feast. Enjoy!




Ingredients
  • 1 large flour tortilla
  • 1 cup Panko breadcrumbs
  • 1 egg
  • 1 chicken breast
  • 1 tbsp sour cream
  • 1/4 cup all purpose flour
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 cup grated parmesan cheese
  • 8-10 basil leaves, chopped 
  • 1/2 tsp salt, plus extra if desired 
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning 
  • 1/2 cup marinara sauce (prepared or you can follow my quick and versatile marinara)
Instructions
  1. Preheat the oven to 450 F. Begin by seasoning the breadcrumbs with salt, pepper and Italian seasoning. 
  2. Bread the chicken by dipping it in the flour, coating both sides. Shake off any excess and dip the chicken in the egg. Again, ensure that all the excess has dripped off, then coat the chicken in breadcrumbs. Once the chicken has been thoroughly coated with breadcrumbs, press down onto the chicken to ensure that the breadcrumbs will remain intact on the chicken and to prevent them from falling off while cooking. 
  3. After the chicken has been breaded, transfer the chicken onto a wire rack and bake for about 10 minutes. Remove the chicken from the oven and season with additional salt, if desired. Then, add most of the marinara sauce reserving about 2 tbsp, followed by sour cream, mozzarella cheese and parmesan. Return the chicken back to the oven and broil until the cheese is golden brown, about 2-4 more minutes.
  4. In the meanwhile, heat a pan on medium heat. When the pan is hot, begin heating the tortilla on a pan. When one side is heated, flip it on the other side.
  5. Spoon on the remaining marinara sauce on one side of the tortilla. 
  6. Once the chicken is cooked, add it on top of the marinara sauce. Garnish with the chopped basil. Fold quesadilla in half and cut in 2-3 pieces. Serve hot and enjoy! 

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