Chicken Parmesan Quesadillas

Crave chicken parm but don’t have time to make it? Make these quick and easy chicken parmesan quesadillas!

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Ever since I heard about the Philadelphia Cooking Cream, I’ve wanted to try it out.  (I love cooking with cream cheese, in case you hadn’t noticed.) Since I had a coupon for it during my last trip to the grocery, I decided to pick it up finally. But then I had to figure out what to make with it.

I decided to start small so I could use it in more than one dish. After seeing the original recipe by Tanya at Sunday Baker I knew the cooking cream had to go in there. After all, what’s better than Italian or Mexican food? Fusing them together to create Chicken Parmesan in a tortilla! It’s so easy to make and incredibly satisfying.

Unfortunately this product did not hang around but I have modified the recipe to use regular cream cheese and Italian seasoning. Because I think it’s a safe bet those two ingredients are not going anywhere! At least I hope not. I think my world would fall apart without the glue of cream cheese in my life.

While I was at it, I also updated this recipe in light of the TikTok tortilla wrap hack trend. You basically segment a tortilla into quarters, load up each quadrant with your fillings, then fold over each until it’s all wrapped up. What would you wrap up in yours? Other ideas include chicken bacon avocado, chicken mangoo, pizza, cheesy double bean, and even a breakfast version.

Post updated 2/5/21, photo above is the original.

CHICKEN PARMESAN QUESADAILLS

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

4-Eight inch flour tortillas (preferred flavor)

2 Tbsp cream cheese, room temperature

1 tsp Italian seasoning

1 tsp crunch red pepper (optional)

1 cup cooked, shredded chicken breast

2 Tbsp finely chopped frozen spinach, thawed (or fresh)

1/4 cup shredded Mozzeralla

1/8 cup shredded Parmesan

1 Tbsp olive oil

1/2 cup marinara sauce

Directions

1. Start by making a cut halfway through each tortilla. Spread 1/2 Tbsp of the cream cheese onto 1/4 of each tortilla next to the cut. Sprinkle with Italian seasoning and crushed red pepper, if desired. In the second 1/4 top with the chicken, in the third top with spinach, and the fourth top with cheese.
2. Starting with the cream cheese quarter, fold over onto the chicken, then onto the spinach, and finish folding over the cheese to make a folded up quesadilla.
3. Heat olive oil in a skillet over medium heat.  Cook both sides of each tortilla until golden and the cheese is melted, about 5 minutes per side. Serve with a side of warm marinara dipping sauce.

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