Imagine Italian Quesadillas as everything you adore in a comforting Italian meal—melty mozzarella, fragrant basil, hearty chicken, and zesty pizza sauce—all wrapped in a golden, crispy tortilla. This dish is truly my answer to “what’s for dinner?” when I want something that delivers major flavor with minimum fuss. Trust me, once you taste these, you’ll want to make them part of your regular rotation!
Ingredients You’ll Need
Ingredients You’ll Need
The joy of making Italian Quesadillas is how just a handful of thoughtfully chosen ingredients can create something utterly crave-worthy. Each one brings a little magic to the table, lending flavor, texture, or richness that makes these quesadillas irresistible.
- Tortillas: The golden, crispy shell that lovingly holds all your delicious fillings together—flour tortillas work best for their pliability, but any favorite will do.
- Rotisserie Chicken: Savory, tender, and a genius time-saver—just shred it or chop it up for that hearty, protein-packed bite.
- Fresh Basil: This herb brings a beautiful pop of color and summer-fresh brightness, making the whole quesadilla taste like Italian sunshine.
- Mozzarella Cheese: The stretchy, gooey star of the show—choose part-skim for melty bliss without being too heavy.
- Pizza Sauce: Adds a punch of tangy, garlicky tomato flavor (and keeps everything nicely moist!)—pick your favorite jar or homemade sauce.
How to Make Italian Quesadillas
Step 1: Prep Your Pan
Start by heating a skillet over medium-low heat. Give it a light mist of cooking spray or a quick brush with olive oil to keep things from sticking and help your tortillas get that golden-brown crispness we all crave.
Step 2: Build Your Base
Lay one tortilla flat on the warmed skillet. Imagine this as your culinary canvas! On just one half of the tortilla, begin layering your toppings—start with a generous sprinkle of shredded chicken, then add the chopped basil, spoonfuls of pizza sauce, and of course, plenty of mozzarella cheese.
Step 3: Watch the Cheese Work Its Magic
Let the tortilla cook gently for a few minutes. Keep your eyes peeled for that wonderful sight: gooey cheese starting to melt and the underside of the tortilla turning golden brown. If you want to speed up the melting, pop a skillet lid on top for a minute (just be sure not to walk away!).
Step 4: Fold and Finish
Using a spatula, carefully fold the empty half of the tortilla over the fillings, making a half-moon shape that’s loaded with Italian Quesadillas goodness. Let it cook for another minute, then flip it over to ensure both sides are crisped to your liking and the cheese is perfectly melted throughout.
Step 5: Slice and Serve
Transfer your Italian Quesadillas to a cutting board and let them sit for just a minute to set. Then, use a pizza cutter to slice them into halves or quarters—however you like to share. Serve right away for maximum gooeyness!
How to Serve Italian Quesadillas
Garnishes
Give your Italian Quesadillas a finishing touch with a scatter of extra fresh basil, a sprinkle of grated Parmesan, or even a swirl of balsamic glaze to balance the richness with a little tang. These simple flourishes bring both flavor and visual flair!
Side Dishes
Pair your quesadillas with a simple mixed greens salad tossed with lemony vinaigrette, or some roasted veggies for a nourishing, colorful plate. If you’re craving extra comfort, serve them with a bowl of tomato soup for dipping—so satisfying!
Creative Ways to Present
Slice your Italian Quesadillas into skinny wedges for an appetizer platter, or shape them into bite-sized triangles for kid-friendly party snacks. You can even stack quarters on a rustic wooden board for a casual, convivial meal everyone can dig into.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Italian Quesadillas (honestly, it’s rare in my house!), store the cooled slices in an airtight container. They’ll keep well in the refrigerator for up to three days, making them perfect for a quick lunch or snack later on.
Freezing
While these quesadillas are best enjoyed fresh, freezing isn’t ideal—the tortillas can get a little soggy and the cheese texture may change after thawing. For the ultimate Italian Quesadillas experience, try to plan just enough for what you’ll eat in the next few days.
Reheating
To recapture the original melty-crisp goodness, reheat leftover quesadillas on a skillet over medium heat. The cheese will remelt and the tortilla will regain its toasty edges—skip the microwave, which can turn things a bit floppy.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! Provolone, fontina, or even an Italian cheese blend all make delightful swaps—just go for ones that melt well for that signature Italian Quesadillas stretch.
What’s the best way to shred rotisserie chicken for Italian Quesadillas?
I like to pull it apart with two forks for hearty, uneven shreds that soak up the sauce and cheese. You can also chop it with a knife if you prefer neat, bite-sized pieces.
Can I make Italian Quesadillas vegetarian?
Yes! Just swap the chicken for sautéed mushrooms, roasted peppers, or thin eggplant slices. You’ll still get all the savory Italian Quesadillas flavor with a veggie-forward twist.
How do I prevent Italian Quesadillas from getting soggy?
Keep your heat at medium-low, and don’t go overboard with the sauce. Be sure to let the quesadilla cook until the underside is crisp before folding, and always serve right away for peak crunch.
Are Italian Quesadillas lunchbox-friendly?
They sure are! Let them cool completely before packing into a lunchbox (to avoid steamy condensation), and include a little container of extra sauce for dipping to keep things extra fun.
Final Thoughts
You’re in for a treat with Italian Quesadillas—quick, nourishing, and always a crowd-pleaser. Whether you’re serving them up for a fun family dinner or a cozy Friday night in, I can’t wait for you to taste how fabulously Italian they can be!
PrintItalian Quesadillas Recipe
Italian quesadillas pack simple ingredients like mozzarella cheese, pizza sauce, basil, and rotisserie chicken into an easy meal your family will love! A quick weeknight meal that is ready in less than 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 2 servings
- Category: Dinner
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tortillas:
- 4 tortillas
Rotisserie Chicken:
- 16 oz rotisserie chicken, chopped or shredded
Fresh Basil:
- 2 TB fresh basil, chopped or chiffonade
Mozzarella Cheese:
- 1 cup part-skim mozzarella cheese
Pizza Sauce:
- ½ jar Pizza sauce (about 135 grams)
Instructions
- To begin, heat a skillet over medium-low heat. Spray with cooking spray or brush olive oil onto the skillet.
- Place the tortilla on the skillet. Add toppings and cheese to one half.
- Allow tortilla to cook for a few minutes until you notice the cheese is beginning to melt and the underside of the tortilla is starting to brown.
- Flip over the half of the tortilla without toppings on to the half with toppings making a half-moon shape.
- Allow tortilla to cook for a minute more then flip. Cook until tortilla is browned to your liking and cheese is melted.
- Cut in half or into quarters and serve immediately.
Notes
- To help the cheese melt and get super cheesy, place a skillet lid over the quesadilla when you first put it on the skillet. Keep an eye on it so it does not burn but this will help the cheese to melt easier.
- Use a pizza cutter to easily cut Italian quesadillas in half or in quarters.
- Reheat by placing on a skillet and heating over medium heat until cheese is re-melted and chicken is heated through.
- Storage: Store in an airtight container for up to 3 days in the refrigerator. Not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 359 kcal
- Fat: 14.3g
- Carbohydrates: 28.6g
- Protein: 28g
