Chicken Parmesan Quesadilla


Ditch the multiple steps and immeasurable stress involved with making chicken parmesan and make these fast, cheese-oozing Chicken Parmesan Quesadilla instead. We all know chicken parm is a masterpiece – most dishes ending in “-parmesan” are – but it’s a special occasion dish. You’ve got to be able to set aside the prep time, the cook time, and the mental energy required.

A quesadilla is the opposite. You can whip them up on a whim and have delicious results without fuss. It’s really just an excuse to wrap up cheesy goodness and eat it with your hands. No utensils mean less dirty dishes, anyway. I’m in!


Are you looking at this and wondering if this vegetarian went hungry? It’s true I made this chicken version for my boyfriend, but the good news is I can just as easily make this same exact recipe with breaded eggplant from the frozen aisle. Hello Eggplant Parm Quesadilla!

My Chicken Parmesan Quesadillas are fully loaded with two kinds of cheese. I’m talking a mile-high layer that comes melting out at every direction. You won’t even find this much cheese in actual chicken parm. That’s because cheese is more than just the glue that holds the quesadilla together; it’s the best darn part.


A Few Tips Before You Get Cooking:

  1. Don’t be afraid to add your own twist with add-ins like fresh herbs, pesto, eggplant, or spinach.
  2. I bake these in the oven for even melting and less mess.
  3. Serve with more marinara sauce for dipping, if you like.
  4. Better yet, serve with alfredo sauce for dipping!


Chicken Parmesan Quesadilla
By The Smart Cookie Cook

 Yield – 1 quesadilla


  • 3 Tyson chicken nuggets
  • 1 whole wheat wrap, 10-12 inches in diameter
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • ¼ cup marinara sauce
  • ½ tsp. minced garlic


  1. Bake the nuggets according to package directions. Chop into small pieces and set aside.
  2. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
  3. Lay the wrap on the sheet. Bake for 5 minutes so it starts to turn golden.
  4. Spread the marinara on the wrap then sprinkle the cheeses on in an even layer. Lay the chicken over top evenly.
  5. Return to oven for another 10 minutes or until cheese is melted and tortilla is slightly golden. Gently fold over the quesadilla in half. Slice and enjoy. Serve with more sauce, if you’d like.


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Colleen Bierstine