Mediterranean Chicken Quesadillas

I have been making this recipe for a few years and I got it from one of my Pampered Chef cookbooks. It’s always a hit with the family and great for snacks if you make it into quesadillas. I will show the basic preparation for it and then you can decide how you want to serve it. It can be as quesadillas, over pasta, in a hoagie bun like a chicken philly, whatever your family likes best. We like them all.

What you will need:

Cutting board
Non-stick skillet

1 to 1.5lbs chicken breast
2 tbsp. Olive Oil
2 tbsp. Pesto
8-10 Peperoncini peppers
1/2 to 3/4 cup Roasted Bell Peppers
2-16 Kalamata Olives (according to tastes)
8-12 slices of Provolone Cheese
1-2 oz of Feta cheese (optional)

15-20 Tortillas


Dice the chicken breast and brown the skillet with olive oil over medium heat.

While the chicken is cooking, chop up the peperoncini peppers, roasted bell peppers, and kalamata olives and place in a bowl.

Once the chicken is done, add the warm chicken to to the pepper mixture and add pesto and stir to combine.

In the still warm skillet, add the flour tortillas for a few seconds to warm on one side, then flip to the other side. Add a slice or 2 of provolone cheese and some of the mixture on 1/2 as shown, then fold over the flour tortilla to close.





Brown for a few minutes on each side putting the ingredients back in as they fall out when you flip. They will start getting a little crunchy and that’s when they are ready.

It makes a nice mound of snacks.

Use NAAN Garlic bread instead of tortillas.
Add chicken mixture over pasta and cover with Alfredo sauce and mozzarella and brown in the oven for a few minutes.

Put chicken mixture in toasted hoagie buns after melting cheese over it in the skillet.

Put over warm tortilla chips for a nacho version.
I hope you like this recipe. It’s quick to make and easy to keep the ingredients on hand for a quick fix meal. Its great as a lunch the next day and freezes well so make alot and enjoy.

Let me know what you think.


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