Description
A fusion dish combining the comforting flavors of chicken pot pie with the crispy texture of a quesadilla. Perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream of chicken soup
- 4 large flour tortillas
- 1 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- In a bowl, mix chicken, vegetables, cheese, soup, garlic powder, onion powder, salt, and pepper.
- Spread the mixture evenly over half of each tortilla.
- Fold the tortillas in half to cover the filling.
- Brush the outside of each tortilla with melted butter.
- Heat a skillet over medium heat and cook each quesadilla for 2-3 minutes per side until golden brown and crispy.
- Slice into wedges and serve warm.
Notes
- Use rotisserie chicken for quick prep.
- Adjust seasoning to your taste.
- Serve with sour cream or salsa if desired.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg