Italian Quesadillas With Pomodoro Herb Salsa

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Ingredients Nutrition


  1. Pomodoro Salsa.
  2. - Clean out seeds and dice tomatoes into ¼” pieces.
  3. - Mince white parts of onion and garlic in small food processor and add HALF of mix to tomatoes.
  4. - Mix chopped basil, parsley, and green ends of onion, add HALF to mix.
  5. - Add 2 Tbls olive oil, 1/4 tsp salt, ¼ tsp sugar, and 1 tsp balsamic vinegar.
  6. - Mix together and leave to set for 1 hour in fridge.
  7. Quesadillas.
  8. - Cut raw chicken breasts into ½” pieces and put in medium sauce pan.
  9. - Add other half of minced garlic and onion, 2 Tbls olive oil, 1/4 tsp salt, and ¼ tsp red pepper.
  10. - Sautee on medium high heat until chicken browned on both sides.
  11. - Add ¼ cup chicken broth and other half of Chopped herb mix, reduce heat and simmer for 10 minute Let cool and break down or mash chicken.
  12. - Spray 2 cookie sheets with non stick cooking spray and place 4 tortilla shells on each with ends overlapping sides.
  13. - Spread 1 Tbls alfredo sauce on flat half of each tortilla.
  14. - Spoon chicken mix evenly onto same half of 8 tortillas.
  15. - Place 1 one layer of sliced mozzarella cheese on top of chicken.
  16. - Fold over empty half of tortilla and press each down with your hand.
  17. - Bake in pre-heated oven at 375 for 8-10 minute.
  18. Serving.
  19. - Heat remainder of alferdo sauce in microwave for 90 sec.
  20. - Place a quesadilla on the plate, then spoon pomodoro salsa to the SIDE (the fresh mixing is nice), than drizzle both with hot alfredo sauce.
  21. - Garnish with a few extra sprigs of fresh herb. ENJOY!

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