These Crispy Chicken Zucchini Quesadillas are filled with tender chicken, thinly sliced zucchini and gooey cheese for an easy 30 minute dinner. No need to cook the zucchini ahead of time, if it’s thinly sliced it’ll become tender and melt right in with the cheese!
Ingredients
- 4 taco size flour tortillas
- 2 cups cooked, shredded chicken (rotisserie chicken works great, or any cooked chicken, see note)
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey jack cheese
- 1 medium zucchini, sliced thin
- 4 tablespoons basil pesto
- Avocado oil or olive oil for cooking
Instructions
- Combine the mozzarella cheese and Monterey jack cheese together in a bowl.
- Place 2 of the tortillas on a board. Add a 1/2 cup of cheese to one of the tortillas, spreading out in an even layer. Place some of the thinly sliced zucchini on top of the cheese in an even layer. (the slices can overlap, refer to the photos in the post for reference). Add 1 cup of the chicken, again spreading out in an even layer. You want the quesadillas to cook evenly, so don’t pile up the ingredients in the middle of the tortilla.
- Add another 1/2 cup of the cheese to the top of the chicken, followed by about 2 tablespoons of the pesto, scattered around the top. Place another tortilla on top, gently pressing down.
- Heat a large skillet over medium-low heat with a drizzle of oil. Once warm, carefully add the quesadilla into the pan and press down with a plate. Cook the quesadillas for 2-3 minutes until the bottom is lightly browned. Flip the quesadilla over and cook another 2-3 minutes until the cheese is melted and the other side is browned. You don’t want a super high heat for these quesadillas because you want the inside to warm through and the cheese to melt before the tortillas get too browned on the outside.
- Remove the quesadilla to a board and tent loosely with foil. repeat with the other ingredients to make the second tortilla. Cut the quesadillas into wedges and serve with sour cream, a drizzle of pesto and guacamole if you like.
Recipe Notes
Sometimes we season the chicken with garlic powder, salt and pepper depending on how the chicken was cooked. If you’re using a rotisserie chicken, it’s often flavorful enough. Taste the chicken and season as you like. You can even use our fajita seasoning or our all purpose seasoning.
We prefer using a mandoline to slice the zucchini so that you get even and thin slices. If you slice the zucchini thin, you don’t have to cook the zucchini ahead of time, it will cook inside the quesadilla. If you have thicker slices of zucchini, they aren’t going to cook through.
Store: Store leftovers covered on a plate or in an air tight container in the refrigerator for up to 3 days. This will also depend on if you’re using leftover chicken and how fresh your chicken was to start with.
Reheat: Reheat the quesadillas in a skillet with a drizzle of oil until crispy. Alternately, you can warm them up in an air fryer or the microwave, but they won’t crisp up in the microwave.
- Category: Dinner
- Method: stove top
- Cuisine: American
