We love making pizza quesadillas for an easy weeknight dinner. Marinara, pizza seasonings, shredded chicken and melty cheese are sandwiched between tortillas and baked until crisp. Finish with extra sauce, cheese and pepperoni — simple and delicious.
We might be the biggest pizza lovers around.
I can pizza-fy almost anything. These are crispy baked pizza chicken quesadillas with gooey mozzarella, plenty of sauce, pepperoni and crunchy tortillas.
We are in love.
Right now I’m all about easy back-to-school dinners — meals I can pull together quickly that everyone will eat. Our evenings have been jam-packed with activities and homework, so simple, crowd-pleasing recipes are essential.
Like many parents, I love the busy schedule but also need dinners that are fast and satisfying.
I’ve gotten organized with meal planning and focus on keeping dining out for weekends. That means finding fun, simple dinners Monday through Thursday — and this recipe fits perfectly.
This one’s a winner
These quesadillas are filling and satisfying, especially if you use a whole-grain tortilla with extra fiber. They’re substantial and easy to customize — swap cheeses, change the sauce or vary the toppings to suit picky eaters.
Kids go crazy for pizza, and the customizable nature of quesadillas makes dinner a breeze. Using my baked quesadilla technique speeds things up: two large quesadillas can be prepared quickly, sliced into triangles to feed a crowd, and reheated in the oven if someone wants seconds.
Adding shredded rotisserie chicken boosts the protein and makes the meal feel more substantial, but the chicken is optional if you prefer meatless quesadillas.
A tortilla with sauce and cheese might feel like a cheat, but add seasoned chicken, pepperoni and herbs and it instantly becomes a satisfying dinner.
These are comfort food at its simplest — a perfect weeknight solution.
Who can say no to pizza?
Crispy Baked Pizza Chicken Quesadillas
Crispy Baked Pizza Chicken Quesadillas
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Ingredients
- Olive oil for brushing
- 1 cup Cooked, shredded chicken
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 4 Soft taco-size tortillas about 6–8 inches
- 1 cup Marinara sauce
- 1 ½ cups Shredded mozzarella or Italian blend
- Pepperoni, for topping
- Parmesan cheese, for topping
- Fresh basil, for topping
Instructions
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Preheat the oven to 425°F. Lightly brush a baking sheet with olive oil.
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In a bowl, toss the shredded chicken with basil, oregano and garlic powder until evenly coated.
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Place two tortillas on the prepared baking sheet. Spread a few tablespoons of marinara over each tortilla, then sprinkle with a little cheese. Divide the seasoned chicken between the two tortillas and add more cheese on top.
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Top with the remaining tortillas and bake for 6 to 8 minutes, until the bottoms are just golden.
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Carefully flip the quesadillas. Spoon additional marinara on top of each, sprinkle with more cheese and arrange pepperoni slices. Return to the oven and bake another 6 to 8 minutes, until golden and the cheese has melted.
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Remove from the oven, sprinkle with grated parmesan and fresh basil. Slice into wedges and serve hot.
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