Chicken Quesadilla Pizza
A cheesy mash-up of two favorites, with a crisp tortilla-style crust and smoky chicken.
Dietary
Nut free, Halal
Allergens
Dairy, Wheat
This hybrid dish layers seasoned chicken, melted cheese, and tex-mex toppings over a crisp flour tortilla base instead of traditional pizza dough. It bakes quickly, making it a solid weeknight option, and pairs well with salsa or sour cream for dipping. Expect a crunchy edge, gooey center, and bold southwestern flavor in every slice.
Ingredients
- 4 large flour tortillas (10-inch)
- 2 tablespoons olive oil
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1/2 cup salsa
- 1/4 cup sour cream
- 2 teaspoons taco seasoning
- 2 cups shredded Mexican blend cheese
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup sliced black olives
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Method
-
Preheat the oven to 450°F. Line two baking sheets with parchment paper or lightly grease them.
-
In a small bowl, toss the shredded chicken with the taco seasoning and 2 tablespoons of salsa until evenly coated.
-
Brush both sides of each tortilla lightly with olive oil and place on the prepared baking sheets.
-
Bake the tortillas for 5 minutes, flipping once halfway through, until lightly golden and crisp at the edges.
-
Remove the tortillas from the oven and spread a thin layer of sour cream over each, leaving a small border around the edge.
-
Top each tortilla with the seasoned chicken, red bell pepper, red onion, and black olives, then sprinkle evenly with shredded cheese.
-
Return the pizzas to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbling and the edges are deep golden brown.
-
Remove from the oven and top with sliced jalapeño, remaining salsa, and chopped cilantro.
-
Let cool for 2 minutes, then slice into wedges and serve immediately.
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Chicken Quesadilla Pizza
This hybrid dish layers seasoned chicken, melted cheese, and tex-mex toppings over a crisp flour tortilla base instead of traditional pizza dough. It bakes quickly, making it a solid weeknight option, and pairs well with salsa or sour cream for dipping. Expect a crunchy edge, gooey center, and bold southwestern flavor in every slice.
30 min 4 servings 480 cal
Ingredients
- 4 large flour tortillas (10-inch)
- 2 tablespoons olive oil
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1/2 cup salsa
- 1/4 cup sour cream
- 2 teaspoons taco seasoning
- 2 cups shredded Mexican blend cheese
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup sliced black olives
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, thinly sliced
Method
- 1
Preheat the oven to 450°F. Line two baking sheets with parchment paper or lightly grease them.
- 2
In a small bowl, toss the shredded chicken with the taco seasoning and 2 tablespoons of salsa until evenly coated.
- 3
Brush both sides of each tortilla lightly with olive oil and place on the prepared baking sheets.
- 4
Bake the tortillas for 5 minutes, flipping once halfway through, until lightly golden and crisp at the edges.
- 5
Remove the tortillas from the oven and spread a thin layer of sour cream over each, leaving a small border around the edge.
- 6
Top each tortilla with the seasoned chicken, red bell pepper, red onion, and black olives, then sprinkle evenly with shredded cheese.
- 7
Return the pizzas to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbling and the edges are deep golden brown.
- 8
Remove from the oven and top with sliced jalapeño, remaining salsa, and chopped cilantro.
- 9
Let cool for 2 minutes, then slice into wedges and serve immediately.
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