Smoked Mozzarella Quesadillas

Smoked mozzarella quesadillas are made with a smoked Mornay sauce and then topped with your favorite quesadilla toppings. You can make this recipe with or without meat. I will show you how to make it with chicken, bell peppers and onions and topped with shredded mozzarella.

This recipe is a twist on the classic quesadilla. I love making quesadillas because they are easy to make and can be tailored for everyone in the family. The best part is that they only take a few minutes to make in a quesadilla maker. If you do not have a quesadilla maker, you can make in a large frying pan and use a large spatula and tongs to flip it over. So whatever you have in your kitchen, you can make quesadillas today!

I also like to make these quesadillas with left over chicken and when my bell peppers have a few days before they start turning bad. When I am pressed for time, I just pick up a rotisserie chicken to save time. I usually make smoked Mornay sauce and then freeze it in small portions to make quesadillas, serve over veggies or baked chicken. I will explain how I made the sauce further in the post.

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Ingredients

Servings: 2 Burrito size Quesadillas

1-2 bell peppers (you can buy the colored ones or just the green ones)
1 yellow onion
2 Baked chicken breasts or a rotisserie chicken
2 ounces Smoked mozzarella cheese (shredded)
Regular mozzarella cheese
1 1/2 cups of warm milk
Burrito size tortillas
Cooking Spray
Olive Oil
2 1/2 Tablespoons of butter
3 Tablespoons of All Purpose
Seasonings
- garlic powder
- coarse black pepper
- garlic salt
- 1/4 teaspoon of nutmeg(optional)

Supplies

Quesadilla maker
Measuring cup
Whisk
Frying pan
Sauce pan
Cutting board
Cheese grater
Baking pan (for making the chicken)
Foil

Directions For Smoked Mozzarella Quesadillas

To start making the creamy smoked Mornay sauce, grate or shred the mozzarella cheese. Then measure out the milk because this sauce goes fast.
In a medium sauce pan, melt the butter over medium high heat.
Then add in the flour and whisk constantly until the roux is pale yellow, which is about 1 minute. Do not allow the roux to turn brown.

Now slowly whisk in the milk until the sauce thickens and comes to a light boil. This should take about 2-3 minutes.

Then reduce the heat and add in the salt, pepper and nutmeg.
Last add the shredded smoked cheese and whisk until melted.

Allow the sauce to cool completely and sauce will thicken upon cooling. I recommend storing in small containers and freezing for future use. This sauce is great over seafood, vegetables and steak.

Making The Quesadilla

Bake the chicken breasts in the oven on 350 degrees Fahrenheit. Lightly season the chicken with your favorite seasonings or just salt, garlic powder and pepper for 35 minutes covered with foil. Then set to the side and allow to cool while covered. Once they are cooled, chop or pull the chicken apart into small pieces.

You can also just buy a cooked rotisserie chicken and pull the meat off. Meat is optional because you can make this with all veggies too.

Next, slice length wise the bell pepper and onion and set to the side.

In a frying pan, add 2 Tablespoons of olive oil and heat to medium high.
Then add in the sliced bell peppers and cook for about 3 minutes. Next, add in the onions and cook for another 2 minutes. I like to shake on a little bit of pepper and garlic powder but this is totally optional.

If you like softer or crispier vegetables, add more time for softer or less time for crispier. Once cooked to your desired preference, drain on paper towels and set to the side.

Next, spray the quesadilla maker with cooking spray and turn it on.
Place a burrito tortilla on the quesadilla maker. Then spread a layer of sauce on the tortilla but not to the edges or it will spill over in the quesadilla maker.