Gooey mozzarella, fresh basil, juicy tomatoes and tender chicken are all stuffed inside a crispy flour tortilla! It’s an Italian spin on a Mexican classic!
Quite honestly I don’t even remember the last time I made a quesadilla. But since it’s been freezing here in Cali lately (and by freezing I mean 36 degrees…), I was starting to crave all the warm and cozy comfort food. And anything with gooey cheese just screams comfort to me. So in true Caitlin style, I jazzed up my add-ins a bit and whipped up these super tasty chicken caprese quesadillas! And let me tell you babes, this recipe definitely needs to be shared!
How to make an easy Balsamic Glaze
I know that sounds daunting, but it really couldn’t be easier! (Especially because it only involves 1 ingredient – balsamic vinegar.) Just follow my instructions below for a healthier homemade balsamic glaze.
- Pour 1 cup of balsamic vinegar in a small pot and bring it to a boil on the stove.
- Reduce the heat to medium low and simmer for 8-10 minutes. (The glaze should be reduced by half when it’s done.)
- Pour the glaze into a glass bowl to cool before serving.
Tips for the balsamic glaze:
- The glaze should be thick enough to coat the back of a spoon when it’s done.
- For a sweeter balsamic glaze: add 1 Tbsp of maple syrup or honey before you start boiling it
You can also use store bought balsamic glaze for this recipe too! (I just don’t like my glaze too sweet so I prefer to make my own.)
Should I use fresh mozzarella or shredded mozzarella?
Both will work just fine but there are some pros and cons to each.
- Fresh Mozzarella: It has great flavor and is typically what you use when making a caprese salad. However, it also contains a lot of moisture which releases when it cooks so the quesadilla can become a little wet around the edges.
- Shredded Mozzarella: It’s flavor is a little more dull compared to fresh but it melts very well and doesn’t contain any moisture. (So no wet tortilla! 😉 )
Should I use flour or corn tortillas for this recipe?
Personally I would suggest using flour tortillas over corn. Corn tortillas are a little more Mexican style and have a very distinct flavor. Flour tortillas are much more mild with pair better with the fresh mozzarella and balsamic glaze. (Plus they’re bigger too so that means more fillings! 😉 )
- Gluten Free: Make sure to use gluten free flour tortillas. (I love using Siete tortillas because they have so many gluten free options to choose from!)
- Dairy Free: You can sub the fresh mozzarella for any dairy free mozzarella shreds. (I love using the Trader Joe’s brand!)
These chicken caprese quesadillas are so easy to make and are perfect for a lazy weeknight meal or even a flavorful filling lunch! I can’t wait to hear what you think about them too!
More recipes like this:
- Shrimp and Avocado Ceviche (One of my most popular recipes on the blog!)
- Chipotle Lime Shrimp Tacos
- Green Chile Turkey Burgers
- Lasagna Stuffed Zucchini Boats
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Chicken Caprese Quesadillas
- 2 large flour tortillas
- 1 cup shredded chicken
- 1½-2 cups mozzarella (fresh or shredded)
- 4 small vine tomatoes, thinly sliced
- 8-10 fresh basil leaves, chopped
- 1 cup balsamic vinegar
- Avocado oil spray (or your favorite non-stick oil spray)
To make the Balsamic Glaze:
- Pour the balsamic vinegar in a small pot and bring it to a boil. Reduce the heat down to low and let it simmer for 10 minutes. (The glaze should be reduced by half and be thick enough to coat the back of a spoon.) Pour the glaze into a glass bowl and set aside.
To make the Chicken Caprese Quesadillas:
- Spray a large saute pan with avocado oil spray and place one tortilla in the bottom of the pan. Layer half the tortilla with half of your mozzarella, chicken and chopped basil. Add 2-3 more slices of mozzarella on top.
- Turn the burner on to medium low and fold the other half of the tortilla over. Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes on the other. (Or until both sides are brown and crispy.)
- Remove the quesadilla from the pan, open it and quickly add your tomato slices to one side. Place the quesadilla back in the pan (tomato side down) and cook for an additional minute.
- Remove the quesadilla from the pan, cut and serve it with a drizzle of your balsamic glaze!