Chicken Pot Pie Quesadilla

quesadilla with chicken pot pie filling.

5 from 4 votes

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!

Course any meal

Cuisine Tex-Mex

Keyword chicken, quesadilla

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 221kcal

Author Paula

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. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

Nutrition