Mini Chicken Caprese Quesadillas

Mini Chicken Caprese Quesadillas are made with leftover chicken, tomatoes, mozzarella cheese and fresh basil for a fun twist on the classic salad.

So, what do you do for dinner when you don’t have a lot of time or energy? Do you eat out, order in or try to scrape something together? I have to admit that I love going out or even having the Hubs bring home Chinese, but we can’t do that very often. And when life gets a little crazy, like it is right now, I just try to whip something up with whatever happens to be in the fridge.

So,  I’m a huge fan of  using leftovers to make dinner. And by that I mean creating an entirely different meal the second time around — not just re-heating the food, although that definitely works in a pinch! But this way, nobody can complain that it’s just leftovers, especially when you serve something as tasty as these mini Caprese Chicken Quesadillas.

These are similar to Caprese salad, which I love, but the kids don’t. They do like just about anything wrapped in a tortilla, so they loved this version. I used small tortillas so that this would be even easier to eat, and I heated them on a griddle. Then, I just added the rest of the ingredients.

Next, I just assembled the quesadillas, cut them up into small triangles, and that was that!

The combo of fresh tomatoes, basil  and mozzarella gives these little triangles the classic Caprese taste. Plus, you get the melted cheese and crispy crunch of a quesadilla. And they’re good — very good!

How to Make Mini Chicken Caprese Quesadillas

Mini Chicken Caprese Quesadillas

Mini Chicken Caprese Quesadillas are mini quesadillas filled with chicken, mozzarella cheese, diced tomatoes and fresh basil -- the fresh flavor of Caprese salad in a quesadilla

5 from 2 votes

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Course: Main

Cuisine: Italian, Mexican

Keyword: caprese, leftover chicken, quesadillas

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 281kcal

Author: Dee

Ingredients

• 1 cup cooked chicken diced
• 1 teaspoon olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 cups shredded Mozzarella cheese
• 1/2 cup diced tomatoes
• 2 tablespoons chopped basil leaves
• 8 small flour tortillas

Instructions

• Heat the chicken with the olive oil, salt, pepper and Italian seasoning
• Heat the tortillas on a griddle, 2 at a time, and layer some cheese, chicken, tomatoes and basil on one tortilla
• Top with another tortilla, and flip over until both sides are brown and cheese is melted
• Repeat process until all ingredients are used
• Slice quesadillas into triangles and serve

Nutrition

Calories: 281kcal | Carbohydrates: 22g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 528mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 1.9mg | Calcium: 245mg | Iron: 2.1mg

Loved this recipe?Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

We almost always have leftover cooked chicken in the fridge, but you can always use rotisserie chicken if you don’t  have any.

And, if you wanna see why our life is a little crazy right now, you can hop on over to my Instagram page and check out our newest family member. She’s a real sweetie, but she needs a lot of attention right now, and so does her older fur sibling — He’s still not sold on the whole idea!

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