Crispy Rotisserie Chicken Quesadilla: A Weeknight Win (Print Version)
Make a quick Rotisserie Chicken Quesadilla with juicy chicken and melty cheese. Perfect for busy weeknights, easy clean-up, and big flavor!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: N/A
# Ingredients:
→ Quesadilla Base
01 -
Large flour tortillas
02 -
Cooked rotisserie chicken, shredded (about 2 cups)
03 -
Monterey Jack cheese, shredded (or a Mexican blend)
04 -
Unsalted butter (or olive oil)
→ Flavor Boosters
05 -
Diced onion (optional)
06 -
Diced jalapeño (optional)
07 -
Chili powder
08 -
Cumin
09 -
Garlic powder
10 -
Salt
11 -
Black pepper
→ Serving Sides
12 -
Salsa
13 -
Sour cream
14 -
Guacamole
15 -
Fresh cilantro, chopped
16 -
Lime wedges
# Instructions:
01 -
First things first, get that rotisserie chicken shredded! I usually just pull it apart with my hands – it’s a bit messy, but honestly, it’s the quickest way. If you’re adding onion or jalapeño, dice them up nice and small. This is where I sometimes get distracted and leave the pieces too big; trust me, smaller is better for an even bite. You want everything ready to go before the pan gets hot, because once it starts, it moves pretty fast!
02 -
In a medium bowl, toss your shredded chicken with the chili powder, cumin, garlic powder, salt, and black pepper. If you’re using diced onion and jalapeño, throw those in too. Give it a good mix. I always taste a tiny bit of the chicken here (raw onion/jalapeño aside) to make sure the seasoning feels right. Sometimes I add a little extra chili powder because I'm a spice fiend, but adjust to your own taste. This step makes sure every bite of your Rotisserie Chicken Quesadilla is bursting with flavor.
03 -
Now for the fun part! Heat a large non-stick skillet over medium heat. Melt a tablespoon of butter (or a drizzle of oil). Lay one tortilla flat in the pan. Sprinkle about half a cup of cheese over one half of the tortilla. Then, spoon a generous amount of your seasoned chicken mixture over the cheese. Don’t overfill it, hon, or it’ll be a messy flip! Sprinkle a little more cheese over the chicken.
04 -
Once your Rotisserie Chicken Quesadilla is assembled in the pan, let it cook for about 2-3 minutes. You’re looking for that beautiful golden-brown crispiness on the bottom. I usually peek underneath with a spatula – you want it to look toasted, not burnt! The cheese on the bottom half should start to melt and get gooey. The smell at this point? Oh, it’s just fantastic, a mix of toasted tortilla and savory chicken.
05 -
This is the moment of truth! Carefully fold the empty half of the tortilla over the filled half. Press down gently with your spatula. Let it cook for another 2-3 minutes, until that second side is also golden and crispy, and all the cheese inside is gloriously melted. Sometimes a little cheese oozes out and gets crispy on the pan, and honestly, those are the best bits. Don't worry if it's not absolutely perfect; a little kitchen chaos is part of the charm.
06 -
Once your Rotisserie Chicken Quesadilla is perfectly golden and gooey, carefully slide it out of the pan onto a cutting board. Let it rest for just a minute – this helps the cheese set a little so it doesn't all ooze out when you cut it. Slice it into wedges, usually 2 or 3 for me, and serve immediately with your favorite salsa, sour cream, guacamole, a sprinkle of fresh cilantro, and a squeeze of lime. That fresh lime juice really ties everything together, trust me!
# Notes:
01 -
Don't overcrowd the pan; cook one or two quesadillas at a time.
02 -
Leftover quesadillas are great, but reheat them in a pan for crispiness, not the microwave!
03 -
No rotisserie chicken? Cooked shredded chicken works just as well.
04 -
A little fresh lime juice squeezed over the top makes everything pop.
# Equipment Needed:
01 -
Large non-stick skillet
02 -
mixing bowl
03 -
spatula
04 -
cutting board
05 -
sharp knife
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 25g