Garlic Butter Pepperoni Pizza Topped Chicken Quesadillas
Garlic Butter Pepperoni Pizza Topped Chicken Quesadillas
Ingredients
For the Chicken Filling
- 250 g chicken breast, diced small
- 1 teaspoon garlic granules
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- as needed salt
- as needed black pepper
- 1 white onion, diced
- 1 red pepper, diced
For the Pizza Sauce
- 100 g passata
- 1 teaspoon tomato purée
- 1/2 teaspoon garlic granules
- 1/2 teaspoon dried oregano
For the Quesadillas
- 4 mini tortilla wraps
- 80 g mozzarella, grated
- 8 pepperoni slices, halved
For the Garlic Butter
- 15 g lighter butter spread
- 1 teaspoon chopped garlic
- 1 teaspoon fresh chopped parsley
Instructions
- 1
Season the diced small chicken breast with 1 teaspoon garlic granules, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, salt, and black pepper.
⏱️ 2 min
- 2
Fry the seasoned chicken in a pan until it is almost cooked through.
⏱️ 5 min
- 3
Add the diced white onion and diced red pepper to the pan with the chicken and continue to cook until the vegetables are softened.
⏱️ 5 min
- 4
In a separate bowl, mix together all of the pizza sauce ingredients: 100g passata, 1 teaspoon tomato purée, 1/2 teaspoon garlic granules, and 1/2 teaspoon dried oregano. Season with salt and pepper to taste.
⏱️ 2 min
- 5
Add half of the prepared pizza sauce to the chicken and vegetable mixture in the pan and stir to combine thoroughly.
⏱️ 1 min
- 6
Divide the chicken mixture evenly between the 4 mini tortilla wraps, spreading it over one half of each wrap.
⏱️ 2 min
- 7
Scatter half of the 80g grated mozzarella over the chicken mixture on each wrap.
⏱️ 1 min
- 8
Fold each wrap over into a half moon shape and press down gently to seal.
⏱️ 1 min
- 9
Pan fry the folded quesadillas for a couple of minutes on each side until they are golden brown and crispy.
⏱️ 4 min
- 10
Transfer the pan-fried quesadillas to an air fryer basket.
⏱️ 1 min
- 11
Spread the remaining pizza sauce evenly over the tops of the quesadillas.
⏱️ 1 min
- 12
Sprinkle over the remaining mozzarella and arrange the 8 halved pepperoni slices on top of each quesadilla.
⏱️ 1 min
- 13
Air fry at 180°C for 3-4 minutes, or alternatively, place under a hot grill until the cheese is melted and bubbly.
⏱️ 4 min•🌡️ 180
- 14
While the quesadillas are cooking, melt the 15g lighter butter spread and mix it with 1 teaspoon chopped garlic and 1 teaspoon fresh chopped parsley.
⏱️ 2 min
- 15
Brush the garlic butter generously over the hot quesadillas as soon as they come out of the air fryer or from under the grill. (You can also brush it over part way through the cheese and pepperoni bubbling if preferred).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Pepperoni Pizza Topped Chicken Quesadillas
For the Chicken Filling
- 250 g chicken breast, diced small
- 1 teaspoon garlic granules
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- as needed salt
- as needed black pepper
- 1 white onion, diced
- 1 red pepper, diced
For the Pizza Sauce
- 100 g passata
- 1 teaspoon tomato purée
- 1/2 teaspoon garlic granules
- 1/2 teaspoon dried oregano
For the Quesadillas
- 4 mini tortilla wraps
- 80 g mozzarella, grated
- 8 pepperoni slices, halved
For the Garlic Butter
- 15 g lighter butter spread
- 1 teaspoon chopped garlic
- 1 teaspoon fresh chopped parsley
Instructions
- 1
Season the diced small chicken breast with 1 teaspoon garlic granules, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, salt, and black pepper.
⏱️ 2 min - 2
Fry the seasoned chicken in a pan until it is almost cooked through.
⏱️ 5 min - 3
Add the diced white onion and diced red pepper to the pan with the chicken and continue to cook until the vegetables are softened.
⏱️ 5 min - 4
In a separate bowl, mix together all of the pizza sauce ingredients: 100g passata, 1 teaspoon tomato purée, 1/2 teaspoon garlic granules, and 1/2 teaspoon dried oregano. Season with salt and pepper to taste.
⏱️ 2 min - 5
Add half of the prepared pizza sauce to the chicken and vegetable mixture in the pan and stir to combine thoroughly.
⏱️ 1 min - 6
Divide the chicken mixture evenly between the 4 mini tortilla wraps, spreading it over one half of each wrap.
⏱️ 2 min - 7
Scatter half of the 80g grated mozzarella over the chicken mixture on each wrap.
⏱️ 1 min - 8
Fold each wrap over into a half moon shape and press down gently to seal.
⏱️ 1 min - 9
Pan fry the folded quesadillas for a couple of minutes on each side until they are golden brown and crispy.
⏱️ 4 min - 10
Transfer the pan-fried quesadillas to an air fryer basket.
⏱️ 1 min - 11
Spread the remaining pizza sauce evenly over the tops of the quesadillas.
⏱️ 1 min - 12
Sprinkle over the remaining mozzarella and arrange the 8 halved pepperoni slices on top of each quesadilla.
⏱️ 1 min - 13
Air fry at 180°C for 3-4 minutes, or alternatively, place under a hot grill until the cheese is melted and bubbly.
⏱️ 4 min•🌡️ 180 - 14
While the quesadillas are cooking, melt the 15g lighter butter spread and mix it with 1 teaspoon chopped garlic and 1 teaspoon fresh chopped parsley.
⏱️ 2 min - 15
Brush the garlic butter generously over the hot quesadillas as soon as they come out of the air fryer or from under the grill. (You can also brush it over part way through the cheese and pepperoni bubbling if preferred).
⏱️ 1 min