Quick and Easy BBQ Chicken Pizzadilla
Ingredients
- 2 (10-inch) flour tortillas
- 4 Tablespoons Prego® Italian Sauce (traditional)
- 1 cup shredded mozzarella cheese or a blend of your choice
- 1 (12.5 ounce) can Swanson® Premium Chicken, drained
- 3 Tablespoons barbecue sauce
- 1 Tablespoon fresh oregano leaves (optional)
Instructions
- Preheat oven to 400 degrees F. Meanwhile, heat a medium non stick skillet over medium heat. Place one tortilla in the skillet, spread on 2 tablespoons of tomato sauce, and then sprinkle on half of the cheese.
- Mix the chicken with the barbecue sauce in a bowl and then spoon over the cheese, reserving a bit to place on top later. Sprinkle on a bit of the oregano if desired. Place the remaining tortilla on top and let cook for about 1 minute or until golden brown. Using a large metal spatula, carefully flip over the pizzadilla. Spread the remaining tomato sauce over it, sprinkled the other half of the cheese, and spoon the reserved barbecued chicken.
- Place skillet in the preheated oven and bake for about 2-3 minutes or until cheese has melted. Slice and serve with a bit of oregano on top. Enjoy this bbq chicken pizzadilla!
Recipe Notes
- Warm the tortillas for 10–15 seconds in the microwave if they're cold. They'll fold more easily and are less likely to crack during assembly.
- Spread the filling in an even layer, leaving a ½-inch border around the edges. This helps prevent the cheese from spilling out as it melts.
- If using rotisserie chicken, pat it dry with paper towels first. Removing excess moisture helps keep the tortilla crisp while it cooks.
- For the best cheese pull, let the mozzarella come to room temperature for about 15 minutes before assembling the pizzadilla.
- Slice with a pizza cutter instead of a knife. It creates cleaner wedges without pulling the melted cheese out of the filling.
Nutrition
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