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Soup and sandwiches are always an easy weeknight dinner. But sometimes the thought of all that bread just doesn’t appeal to me. That’s when quesadilla’s can be a great substitute to the classic soup and sandwich combo, with a few less carbs. And just like a sandwich, there are endless variations of flavor combinations for quesadillas. This Chicken Bruschetta Quesadilla is loaded with salty Italian pesto, sweet balsamic marinated tomatoes and all the melty goodness of mozzarella cheese. Step aside grilled cheese sandwich because now I’m craving quesadillas with every bowl of soup.
The best part of making chicken bruschetta quesadilla’s for dinner is that they really don’t need to be “cooked”. Quesadillas are more of an assemble and toast kind of food rather than active cooking. The ingredients are all already cooked and so the quesadilla just gets put together and warmed up. Start to finish your Chicken Bruschetta quesadilla can be ready in 10 minutes or less.
About the Ingredients
Shredded Chicken – If you don’t have any leftovers in the fridge, check out the FAQ section below for how I bake and shred chicken breasts.
Tomatoes – cherry tomatoes halved or quartered.
Balsamic Vinegar – for marinating the tomatoes.
Sugar – I love organic cane sugar instead of white sugar.
Salt – this recipe doesn’t need a lot of seasoning because the tomatoes and pesto will bring tons of flavor.
Balsamic Glaze – this one from Nonna Pia is great.
Mozzarella Cheese – shredded mozzarella melts the best in a quesadilla.
Pesto – a little goes a long way. A small jar like this 6.7 oz jar will be more than enough.
Flour Tortilla Shells – 8″ tortillas are the best size for quesadillas.
How to Make Chicken Bruschetta Quesadillas
Marinate the Tomatoes
The very first thing to do is to make the tomato bruschetta. The tomatoes need to marinate for at least 30 minutes but even longer is better. So start by chopping the tomatoes and then tossing them with the balsamic vinegar, sugar and salt. Place the bowl in the refrigerator and let them marinate.
Assemble the Quesadillas
Place a tortilla on a flat surface, such as a cutting board. Top the tortilla with a heaping tablespoon of pesto. Spread the pesto around the tortilla using the back of the spoon. Layer on some shredded chicken, marinated tomatoes, a drizzle of balsamic glaze and shredded cheese. Place another tortilla on top.
Heat and Serve
Transfer the assembled quesadilla to a hot griddle or large frying pan. Let the tortilla brown just slightly while the cheese inside melts, about 2 minutes. Flip the quesadilla to toast the other tortilla for another 1-2 minutes.
Remove the quesadilla to a plate and cut it into 6 wedges, pizza style. Serve hot with a additional pesto for dipping.
Ways to Serve Bruschetta Chicken Quesadillas
One of the best traits of a quesadilla is that it is so versatile as a food. Is it an appetizer? Entrée? Snack? Kid food? Lunch box meal? It’s actually perfect for all of it. Here are some ways to enjoy your Bruschetta Chicken Quesadillas:
- Appetizer – Cut the quesadilla into small bite-sized shapes and pile them onto a serving dish. Put them out as finger foods with a little bowl of pesto for dipping.
- Lunch – Satisfying just as is or maybe served with a small mixed greens side salad.
- Dinner – Serve alongside a hearty bowl of soup, like Italian Wedding Soup.
- Snack – Leave off the chicken and serve up these ‘dillas as a late afternoon or after school snack.
- Lunch box meal – Chicken Bruschetta Quesadillas don’t have to be fresh off the grill to be delicious. We put them in lunch boxes and take them on the go. Just be sure to grill them before you pack them so the cheese melts and holds everything together.
FAQ’s and Recipe Tips
I like to use boneless chicken, either breasts or thighs, depending on the recipe. Spray a baking pan with cooking spray, and place the chicken directly on the pan. Sprinkle on a little salt and pepper and bake it in a preheated oven at 375°F for about 25 minutes depending on the thickness of the chicken. You will know the chicken is done when the internal temperature reaches 165°F. Then I take the hot chicken and move it to my electric stand mixer fitted with a paddle attachment. Turn on the mixer to medium speed for about 30 seconds and you will have perfectly shredded chicken.
An 8 inch flour tortilla is best for a quesadilla.
The Recipe for Chicken Bruschetta Quesadillas
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and how you think it compares to a traditional quesadilla. Enjoy!
Chicken Bruschetta Quesadilla
Equipment
- 1 griddle pan Optional – can use large fry pan and work in batches
Ingredients
For the Marinated Tomatoes
- 1/2 Pint cherry tomatoes halved or quartered
- 1/4 Tsp sugar
- 1½ Tsp balsamic vinegar
- 1 Pinch salt and pepper each
For the Quesadilla
- 4 8” flour tortillas
- 3 Oz pesto sauce
- 1 Cup marinated tomatoes
- 1 Cup shredded chicken
- 2 Tsp balsamic glaze
- 1 Cup shredded mozzarella cheese
Instructions
- Place the sliced 1/2 Pint cherry tomatoes in a small bowl. Add the 1/4 Tsp sugar, 1½ Tsp balsamic vinegar and 1 Pinch salt and pepper and toss. Place the bowl in the refrigerator for at least 30 minutes to marinate.
- Lay 2 of the 4 8” flour tortillas on a flat service side by side. Spread half of the 3 Oz pesto sauce on each of the tortillas.
- Spread half of the 1 Cup marinated tomatoes, half of the 1 Cup shredded chicken, a drizzle of 2 Tsp balsamic glaze (divided) and half of the 1 Cup shredded mozzarella cheese on each of the tortillas also.
- Top off each quesadilla with a remaining 4 8” flour tortillas.
- Move the quesadillas to a hot griddle and grill for 2-3 minutes per side, until the cheese is melted and the tortillas are just slightly browned.
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