Chicken Pot Pie Quesadilla
Chicken Pot Pie Quesadilla is a fun twist on a Mexican quesadilla and chicken pot pie. This recipe is great for dinner or snack and will become a new favorite!
Servings 8 servings
Calories 221kcal
Ingredients
- 1 cup rotisserie chicken chopped or shredded
- 1 and ½ cup cheese I used Monterrey jack and cheddar, use your favorite
- ¾ cup Birds Eye Fresh Frozen Vegetables I used green bean, corn, carrot, English pea blend
- 1 tablespoon butter
- 1 tablespoon self-rising flour
- ¾ cup whole milk whole, 1%, 2% or skim will work
- salt and pepper to taste
- 1 tablespoon oil
- 8 6-inch flour tortillas
Instructions
- Heat a shallow pan to med-high, melt butter then add flour.
- Cook 2 minutes, stirring constantly. Slowly whisk in milk. Bring to a boil and boil 1 minute.
- Add vegetables, chicken, salt, and pepper. Reduce heat to low and heat through about 5 minutes. Stir occasionally. The mixture should begin to thicken.
- Heat a saute pan to med-high, add oil.
- Add one flour tortilla to the pan. Top with approximately 2 tablespoons shredded cheese. Top cheese with approximately 3 tablespoons chicken mixture. Top with more cheese, about 2 tablespoons.
- Place a flour tortilla on top.
- Grill 1 to 2 minutes per side or until tortilla is golden brown.
- Using a pizza cutter, cut into wedges and serve warm.
Notes
- I used 6 inch tortillas and made 4 quesadillas. You can use any size tortillas you have, just remember if you used really big ones, you may only get 2 quesadillas.
- Also, try my Chicken Pot Pie Lasagna Soup.
Nutrition
Calories: 221kcal | Carbohydrates: 17g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 360mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 293IU | Calcium: 210mg | Iron: 1mg
