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- 2 cups cooked chicken, shredded - 1 cup steamed broccoli florets, chopped - 1 cup creamy Alfredo sauce - 2 cups shredded mozzarella cheese - 4 large flour tortillas - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Sea salt and freshly ground black pepper To create the Chicken and Broccoli Alfredo Quesadilla, you need these simple ingredients. Start with cooked chicken. You can use leftovers or quickly bake some. Next, grab some broccoli. Steaming it keeps it bright and tender. Now, let’s talk about the Alfredo sauce. You can buy it or make your own. I often prefer making it fresh; it tastes better. Mozzarella cheese gives that cheesy pull. Flour tortillas are best for wrapping all the goodness inside. You’ll also need olive oil for cooking. Garlic powder and Italian seasoning add great flavor. Lastly, don’t forget about sea salt and pepper. They make a huge difference in taste. Gather these ingredients before you start cooking. That way, you can focus on making this delicious dish. If you want the full recipe, check out the details above. Start by mixing the chicken, broccoli, and Alfredo sauce. In a large bowl, combine 2 cups of shredded chicken, 1 cup of chopped broccoli florets, and 1 cup of creamy Alfredo sauce. Stir until everything is well coated. Next, season the mixture. Add in 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of sea salt and freshly ground black pepper. Mix this blend well for full flavor. Now, heat a large skillet over medium heat. Pour in 1 tablespoon of extra virgin olive oil and let it warm. Lay one tortilla in the skillet. Sprinkle half of the 2 cups of shredded mozzarella cheese evenly over the tortilla. Then, spoon half of your chicken and broccoli mixture onto the cheese. Top this with the remaining mozzarella cheese. Place a second tortilla on top and gently press it down. Cook for about 3-4 minutes, checking often, until the bottom is golden brown and crispy. Carefully flip the quesadilla using a large spatula. If needed, add another tablespoon of olive oil to the skillet. Cook the other side for another 3-4 minutes until it is golden brown and the cheese has melted. Once cooked, transfer the quesadilla to a cutting board. Let it cool for about a minute. Then, slice it into wedges for easy serving. For a beautiful presentation, arrange the wedges on a vibrant platter. Serve with a small bowl of extra Alfredo sauce for dipping. Add a sprinkle of freshly chopped parsley on top for color. Enjoy your delicious Chicken and Broccoli Alfredo Quesadilla! For the complete recipe, check out the Full Recipe section. To make the best Chicken and Broccoli Alfredo Quesadilla, you want even cooking. Start by using a medium heat. This helps the cheese melt while the tortilla gets crispy. Use a non-stick skillet or cast iron for great results. For the perfect crunch, use enough olive oil. This keeps the tortilla from sticking and adds flavor. Press down gently on the quesadilla while it cooks. This helps the filling meld together and gives you that crunchy texture. You can swap out vegetables to suit your taste. Try using spinach or bell peppers for a fresh twist. These add color and flavor to your quesadilla. Changing the cheese can also make a big difference. If you want more flavor, use sharp cheddar or pepper jack. These will give your quesadilla a unique kick. You can even mix cheeses for a creamy and delicious filling. For the full recipe, check the ingredients section! {{image_4}} You can easily spice things up! Just add jalapeños or red pepper flakes to the filling. This extra heat makes each bite exciting. If you like it really hot, use fresh jalapeños. Slice them thin and mix them with the chicken and broccoli. If you prefer a milder kick, sprinkle some red pepper flakes in the Alfredo sauce. Adjust the heat to match your taste. Want a meat-free meal? You can swap the chicken for mushrooms or tofu. Both options add great flavor and texture. For mushrooms, use portobello or button mushrooms. Sauté them until they are soft before mixing them with the broccoli. If you choose tofu, press it first to remove extra moisture. Then, cube and cook it until it's golden. You’ll love how tasty this option is! Why not mix up the sauce? You can use pesto or a cheese blend instead of Alfredo. Pesto gives your quesadilla a fresh, herby taste. Just spread it on the tortilla before adding the filling. A cheese blend can add depth. Try mixing mozzarella with cheddar or pepper jack cheese for a new flavor twist. Each sauce brings a unique taste to your quesadilla, so feel free to get creative! For the complete recipe, check out the Full Recipe section. You can store leftover Chicken and Broccoli Alfredo Quesadillas in the fridge. They last up to three days. Keep them in an airtight container to prevent drying out. This way, you can enjoy a quick meal later in the week. If you want to save some for later, freezing is a great option. Wrap each quesadilla in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. They can stay fresh for up to three months this way. When it's time to eat, you want to keep that crispy texture. The best way to reheat quesadillas is in a skillet. Heat a pan over medium heat. Place the quesadilla in the pan for about 3-4 minutes on each side. This method warms the filling and keeps the outside crunchy. You can also use an air fryer for a quick option. Set it to 350°F and cook for about 5 minutes. Enjoy your tasty quesadilla just like it was fresh! To make the best quesadilla, focus on flavor and texture. Use fresh ingredients. Here are some tips: - Season well: Add garlic powder and Italian seasoning to enhance the taste. - Use quality cheese: Fresh mozzarella melts beautifully for a gooey filling. - Don’t rush cooking: Cook on medium heat for a nice, crispy tortilla. - Layer wisely: Spread cheese first, then the filling, and top with more cheese. This keeps the filling secure and adds creaminess. Yes, you can prepare this quesadilla ahead of time. Here are the best practices for prep and storage: - Prep the filling: Mix the chicken, broccoli, and Alfredo sauce in advance. - Store in the fridge: Keep the filling in an airtight container. It lasts for 2-3 days. - Assemble before cooking: When ready to eat, fill the tortillas and cook. This keeps them crispy and fresh. Pair your quesadilla with delicious sides and drinks. Here are some great options: - Side salad: A light side salad adds freshness and crunch. - Guacamole or salsa: These dips add a tasty kick. - Drinks: Serve with iced tea or a light soda for balance. For the full recipe and more tips, check the Full Recipe section above! This blog post outlined an easy way to make Chicken and Broccoli Alfredo Quesadillas. We covered the ingredients and steps needed. You learned about tips and tricks to perfect your quesadilla. Variations give you options for spice, vegetarian, and sauce choices. Lastly, I shared storage and reheating tips. Try this recipe to impress anyone at your table. Enjoy the fun of cooking and sharing!

Chicken and Broccoli Alfredo Quesadilla

Indulge in the ultimate comfort food with this creamy chicken and broccoli Alfredo quesadilla recipe! Packed with tender chicken, fresh broccoli, and gooey mozzarella, this dish is easy to prepare and sure to please everyone at the table. Perfect for lunch or dinner, it takes just 30 minutes to whip up. Click through to explore this delicious recipe and bring cheesy goodness to your kitchen today!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup steamed broccoli florets, chopped

1 cup creamy Alfredo sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

4 large flour tortillas

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Sea salt and freshly ground black pepper, to taste

Instructions
 

In a spacious mixing bowl, combine the shredded chicken, chopped broccoli florets, and creamy Alfredo sauce. Stir well until all ingredients are evenly coated with the sauce.

    Season the mixture by stirring in the garlic powder, Italian seasoning, along with a pinch of sea salt and freshly ground black pepper to your taste. Mix until combined.

      Heat a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil, allowing it to warm for a minute.

        Gently lay one tortilla in the skillet, then evenly sprinkle half of the shredded mozzarella cheese across the surface.

          Spoon half of the prepared chicken and broccoli mixture over the cheese layer, followed by sprinkling the remaining mozzarella cheese on top to create a gooey filling.

            Top with a second tortilla and press down gently. Cook for 3-4 minutes, checking occasionally, until the bottom tortilla is golden brown and crispy.

              Using a large spatula, carefully flip the quesadilla to cook the other side. If needed, add the remaining tablespoon of olive oil to the skillet.

                Cook for an additional 3-4 minutes until the second side is golden brown and the cheese has melted deliciously.

                  Once cooked, transfer the quesadilla to a cutting board and let it cool for about a minute before slicing it into wedges for easier serving.

                    Repeat the cooking process with the remaining tortillas and chicken mixture to make additional quesadillas.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                        - Presentation Tips: Arrange the quesadilla wedges on a vibrant platter. Serve with a small bowl of extra Alfredo sauce for dipping, and garnish with a sprinkle of freshly chopped parsley on top for a pop of color. Enjoy your delicious creation!