Quick Rotisserie Chicken Quesadillas: Weeknight Magic (Print Version)

Whip up easy Rotisserie Chicken Quesadillas for a simple, satisfying weeknight dinner. Loaded with flavor, they're a family favorite you'll love.

# 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: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 2 cups shredded rotisserie chicken
02 - 8 large flour tortillas
03 - 2 cups shredded Mexican cheese blend

→ Flavor Boosters

04 - 1/4 cup finely diced red onion
05 - 1/4 cup fresh cilantro, chopped
06 - 1/2 jalapeño, minced (optional)
07 - 1 tsp taco seasoning or blend of cumin, chili powder, salt, pepper

→ For Cooking

08 - 1-2 tbsp olive oil or butter

→ Serving Suggestions

09 - Sour cream
10 - Salsa
11 - Guacamole

# Instructions:

01 - Okay, first things first, let's get that rotisserie chicken ready. Shred it up into bite-sized pieces. I like to use my hands for this; it feels more intuitive, and you can really get a feel for the texture. Toss the shredded chicken into a bowl. Now, add your finely diced red onion, fresh chopped cilantro, and if you're feeling spicy, that minced jalapeño. Give it a good mix. This is where all those flavors start to mingle, and honestly, it already smells amazing!
02 - Now, we need to add a little something-something to that chicken mixture. Sprinkle in your favorite taco seasoning or a simple blend of cumin, chili powder, and a pinch of salt and pepper. I usually eyeball it, tasting as I go. Don't be shy! Mix it all together until everything is coated. This step is crucial for making sure every bite of your Easy Rotisserie Chicken Quesadilla bursts with flavor. I once forgot to season it, and it was... fine, but not great. Learn from my oops!
03 - Grab your favorite non-stick skillet or cast-iron pan and set it over medium heat. Add a drizzle of olive oil or a pat of butter. You want it warm enough that a drop of water sizzles, but not smoking. This is where we get that glorious golden-brown crust on our tortillas. Don't rush this part; a properly heated pan makes all the difference, trust me!
04 - Lay one large flour tortilla in the warm pan. Sprinkle about a quarter of your shredded cheese blend evenly over half of the tortilla. Now, spoon a generous amount of your seasoned chicken mixture over the cheese on that same half. This is where I sometimes get a little overzealous and pile it too high. Don't be like me! Leave a little space around the edges for easy folding and melting. It’s tempting to stuff it, but a well-sealed quesadilla is a happy quesadilla.
05 - Sprinkle a little more cheese over the chicken mixture – because, why not? More cheese is always a good idea, right? Let it cook for about 2-3 minutes, or until the cheese starts to melt and the bottom of the tortilla is golden and crispy. You'll see those edges getting nice and toasty. Now, carefully fold the empty half of the tortilla over the filled half, pressing down gently with a spatula. This can be a bit tricky if you're not careful, so take your time! I’ve definitely had a few cheese explosions here.
06 - Continue cooking for another 2-3 minutes on each side, pressing occasionally, until both sides are beautifully golden brown and crispy, and the cheese inside is fully melted and gooey. You'll hear that satisfying sizzle and smell the toasted tortilla. Once it's done, transfer it to a cutting board. Repeat with the remaining tortillas and filling. Slice into wedges, and honestly, try not to eat it all straight from the board like I sometimes do!

# Notes:

01 - Always cook quesadillas one at a time for the best crispiness; trying to rush it leads to soggy results.
02 - Reheat leftovers in a dry skillet or toaster oven for best results, avoiding the microwave.
03 - Don't be afraid to experiment with your favorite seasonings in the chicken mixture; a little extra cumin never hurt anyone.
04 - Serve with a dollop of sour cream and fresh salsa for the ultimate flavor combo.

# Equipment Needed:

01 - Large non-stick skillet or cast-iron pan
02 - spatula
03 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 28g

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