Print
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 4 ounces thinly sliced cooked ham
- 4 ounces Swiss cheese, shredded (about 1 cup)
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon sour cream or Greek yogurt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Pinch of salt and freshly ground black pepper
- 4 large flour tortillas (about 10–12 inches in diameter)
- 2 tablespoons butter, divided
Instructions
- Pound chicken breasts to an even thickness.
- Season the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Cook seasoned chicken in a skillet over medium heat for 4-5 minutes per side until the internal temperature reaches 165°F.
- Let the chicken rest, then slice into thin strips.
- Whisk together mayonnaise, Dijon mustard, sour cream, lemon juice, garlic powder, salt, and pepper for the sauce.
- Spread sauce over half of each tortilla, layer with chicken, ham, and cheese, then fold.
- Cook folded quesadillas in a skillet with butter for 3-4 minutes per side until golden brown.
- Let cool slightly, slice into wedges, and serve warm.
Notes
Press down on the quesadilla while cooking for even browning.
Feel free to customize fillings based on preferences.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 20
- Cholesterol: 70