Imagine biting into a crispy, golden quesadilla that transports you straight to the sun-drenched hills of Italy, without ever leaving your kitchen! These Mini Chicken Caprese Quesadillas are about to revolutionize your dinner routine, combining the classic Italian Caprese flavors with the irresistible crunch of a perfectly grilled quesadilla. Whether you're looking for a quick weeknight meal or an impressive appetizer that'll have your guests begging for the recipe, these mini quesadillas are your culinary secret weapon.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup fresh mozzarella, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 4 large tortillas
- Olive oil for brushing
- Balsamic glaze for drizzling
Instructions
- Gather all the ingredients: 2 cups of cooked shredded chicken, 1 cup of diced fresh mozzarella, 1 cup of halved cherry tomatoes, 1/4 cup of chopped fresh basil, 4 large tortillas, olive oil for brushing, and balsamic glaze for drizzling.
- In a mixing bowl, combine the shredded chicken, diced mozzarella, halved cherry tomatoes, and chopped basil. Mix gently until all ingredients are well incorporated.
- Preheat a large skillet or griddle over medium heat. While the skillet is heating, prepare the tortillas.
- Lay out one tortilla on a clean surface. Spoon a generous amount of the chicken and cheese mixture onto half of the tortilla, leaving a small border around the edges.
- Fold the tortilla in half over the filling, pressing down gently to seal it. Repeat this process with the remaining tortillas and filling.
- Once the skillet is hot, brush one side of the folded quesadilla with olive oil. Place the quesadilla oil-side down in the skillet.
- Cook the quesadilla for about 3-4 minutes, or until the bottom is golden brown and crispy. Carefully flip the quesadilla using a spatula, and brush the top side with olive oil.
- Cook for an additional 3-4 minutes on the second side until it is also golden brown and the cheese is melted.
- Remove the quesadilla from the skillet and place it on a cutting board. Allow it to cool for a minute before slicing it into wedges.
- Repeat the cooking process for the remaining quesadillas, adding more olive oil to the skillet as needed.
- Once all quesadillas are cooked, arrange them on a serving platter. Drizzle with balsamic glaze for added flavor and garnish with extra basil if desired.
- Serve the mini chicken Caprese quesadillas warm, and enjoy your delicious Italian-inspired dish!
Tips
- Use room temperature ingredients to ensure even melting and better flavor distribution.
- Make sure your skillet is preheated to medium heat to achieve that perfect golden-brown crispy exterior.
- Don't overstuff your quesadillas - this can make them difficult to flip and may cause filling to leak out.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best results.
- Let the quesadillas rest for a minute after cooking to allow the cheese to set and make cutting easier.
- For extra flavor, try using a blend of mozzarella and parmesan cheese.
- Fresh ingredients are key - use the ripest cherry tomatoes and freshest basil you can find.
- Brush the tortillas lightly with olive oil to ensure a crispy, golden exterior.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 90mg
