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Chicken Quesadillas with Roasted Red Pepper Goat Cheese Sauce

These Chicken Quesadillas with Roasted Red Pepper Goat Cheese Sauce are a gourmet twist on a comfort food favorite. Tender grilled chicken, caramelized mushrooms and onions, and melty cheese are tucked inside crispy golden tortillas. Served with a creamy roasted red pepper goat cheese sauce infused with garlic and shallot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 People
Course: Appetizer, Main Course
Ingredients Equipment Method

Ingredients
  

For the Quesadillas
  • 2-3 Grilled chicken breasts sliced or shredded
  • 6 Large flour tortillas
  • 3 cups Shredded cheese cheddar, Monterey Jack, or Mozzarella
  • 1 cup mushrooms thinly sliced
  • 1 Small onion thinly sliced
  • 1 tbsp Olive oil or butter for sautéing
  • 1 tbsp Olive oil or butter for cooking quesadillas
For the Roasted Red Pepper Goat Cheese Sauce
  • 1 cup Jarred roasted red peppers drained
  • 4 oz Goat cheese soft, crumbled
  • 1 tbso Olive oil
  • 1 Small shallot minced
  • 1 Garlic clove minced
  • 1 tsp Lemon juice
  • Pinch or red pepper flakes optional, for heat
  • Salt and pepper to taste

Equipment

  • Skillet
  • Blender or food processor
  • Spatula
  • Knife & cutting board

Method
 

  1. Make the Sauce
    Heat olive oil in a small skillet over medium heat. Add minced shallot and garlic; sauté until softened and fragrant, 2–3 minutes.
    Transfer the shallot-garlic mixture to a blender or food processor. Add roasted red peppers, goat cheese, lemon juice, and red pepper flakes.
    Blend until smooth and creamy. Season with salt and pepper to taste.
  2. Prepare the Mushroom-Onion Filling
    In the same skillet, heat olive oil or butter over medium heat.
    Add sliced mushrooms and onions; sauté until golden and caramelized, about 7–8 minutes. Season with a pinch of salt and pepper.
  3. Assemble the Quesadillas
    Place a tortilla on a flat surface.
    Sprinkle one half with cheese, add a layer of grilled chicken, and top with the mushroom-onion mixture.
    Sprinkle with a little more cheese, then fold the tortilla in half.
  4. Cook the Quesadillas
    Heat olive oil or butter in a skillet over medium heat.
    Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melty.
  5. Serve
    Slice quesadillas into wedges and serve with the roasted red pepper goat cheese sauce for dipping (or drizzle over top).
    Garnish with fresh parsley or basil if you want a pop of freshness.