Crispy Rotisserie Chicken Quesadilla: Quick Dinner Magic (Print Version)
Quick Rotisserie Chicken Quesadilla recipe! Get crispy, cheesy quesadillas fast. Perfect for busy weeknights, easy & full of flavor.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: None
# Ingredients:
→ Quesadilla Base
01 -
1 large rotisserie chicken, shredded (about 3 cups)
02 -
8 large (10-inch) flour tortillas
→ Flavor Builders
03 -
1 tbsp olive oil
04 -
1/2 red onion, finely diced
05 -
1 bell pepper (any color), finely diced
06 -
1 tsp chili powder
07 -
1/2 tsp ground cumin
08 -
1/2 tsp garlic powder
09 -
Salt and freshly ground black pepper, to taste
→ Cheese, Glorious Cheese
10 -
2 cups shredded Monterey Jack, Cheddar, or Mexican blend cheese
→ Optional Dippers
11 -
Salsa, for serving
12 -
Sour cream, for serving
13 -
Avocado or guacamole, for serving
# Instructions:
01 -
First things first, get that rotisserie chicken shredded. I usually do this by hand; it’s a bit messy but satisfying, you know? Just pull the meat off the bones, discarding skin and bones. Then, finely dice your red onion and bell pepper. Small pieces are key here, so they soften quickly and blend into the Rotisserie Chicken Quesadilla filling. I always chop my veggies while the chicken cools a bit, just to save time.
02 -
Heat a tablespoon of olive oil in a large skillet over medium heat. Add your diced red onion and bell pepper. Sauté them for about 5-7 minutes, until they’re tender and slightly softened. This step is where the good smells start! Don't rush it, you want those veggies to release their sweetness. I once tried to skip this and the raw onion crunch was... not ideal in a quesadilla, oops!
03 -
Add the shredded rotisserie chicken to the skillet with the softened veggies. Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper. Stir everything together really well, making sure the chicken is coated and warmed through, about 2-3 minutes. It should smell absolutely amazing at this point, like a fiesta in your kitchen! Taste and adjust seasonings if you need to; I’m usually adding a little more salt, to be real.
04 -
Wipe out your skillet if it’s got too many bits. Place a large tortilla in the dry skillet over medium heat. Sprinkle half of one side with a generous amount of shredded cheese. Spoon about half of your chicken and veggie mixture over the cheese. Then, add more cheese on top of the chicken. This cheese sandwich helps hold everything together. I always press it down a little with the back of a spoon to compact the filling.
05 -
Once the cheese on the bottom half starts to melt and the tortilla is lightly golden on the edges (this usually takes 2-3 minutes), carefully fold the empty half of the tortilla over the filling. Press down gently with a spatula. Let it cook for another 2-3 minutes until that side is also golden brown and crispy. This is where I sometimes get impatient and flip too early, resulting in a slightly less crispy quesadilla, but it's still good!
06 -
Carefully flip the Rotisserie Chicken Quesadilla to the other side and cook for another 2-3 minutes, until it’s beautifully golden brown and the cheese is completely melted and gooey. You'll know it's ready when it smells nutty and delicious. Slide it onto a cutting board, let it rest for a minute (important for keeping the cheese inside!), then slice into wedges. Serve immediately with your favorite salsa, sour cream, and guacamole. So good!
# Notes:
01 -
Always use medium heat for cooking quesadillas to prevent burning and ensure even crisping.
02 -
For best results, let the Rotisserie Chicken Quesadilla rest for a minute after cooking before slicing; it helps the cheese set.
03 -
If you're out of bell peppers, finely diced zucchini or a handful of corn would be a great substitute.
04 -
Adding a squeeze of fresh lime juice after cooking really brightens up all the flavors, I never skip it!
# Tools You'll Need:
01 -
Large skillet
02 -
spatula
03 -
cutting board
04 -
knife
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g