These quesadillas start with one of our favorite skillet chicken breast recipes. But if you've got leftover rotisserie chicken, now is the time to use it!
Ingredients
3 boneless skinless chicken breasts (about ¾ lb)
1 tsp. dried oregano
½ tsp. garlic powder
Kosher salt
Freshly ground black pepper
3 tbsp. extra-virgin olive oil, divided
8 medium flour tortillas
¼ c. dijon mustard
8 slices deli ham
1½ c. shredded Swiss cheese
1 c. shredded mozzarella
Grated Parmesan, for garnish (optional)
Freshly chopped parsley, for garnish (optional)
Instructions
Cook chicken: Season chicken all over with oregano, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, about 8 minutes per side. Let rest 10 minutes, then slice into strips.
Assemble quesadillas: Spread mustard onto 4 tortillas, then top each tortilla with 2 slices ham, sliced chicken, Swiss cheese, and mozzarella. Place remaining 4 tortillas on top.
In a large skillet over medium heat, heat remaining 1 tablespoonoil. Working one at a time, cook quesadillas until both tortillas are golden and cheese is melty, about 3 minutes per side.
While quesadillas are still warm, sprinkle with Parmesan and parsley before slicing into wedges.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/chicken-cordon-bleu-quesadillas/