Crispy Rotisserie Chicken Quesadilla for Quick Dinners (Print Version)

Transform leftover rotisserie chicken into a crispy, cheesy Rotisserie Chicken Quesadilla. A simple, satisfying weeknight meal for the whole family.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American-Mexican Fusion
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 2 cups shredded rotisserie chicken
02 - 4 large (burrito-size) flour tortillas
03 - 2 cups shredded Monterey Jack cheese

→ Flavor Boosters

04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder

→ Finishing Touches

07 - 2-3 tbsp neutral oil (like canola or vegetable)
08 - Salt and black pepper to taste

→ Optional Extras

09 - 1/4 cup diced green chilies (canned, drained)
10 - 2 tbsp chopped fresh cilantro

# Instructions:

01 - First things first, get that rotisserie chicken shredded. I usually do this by hand; it's a bit messy but therapeutic, honestly. Toss the shredded chicken in a bowl with your chili powder, cumin, garlic powder, salt, and pepper. If you're using those diced green chilies, throw them in now too. Give it all a good mix until everything smells amazing and the chicken is coated. This simple step makes all the difference for a flavorful Rotisserie Chicken Quesadilla.
02 - Now, lay a tortilla flat on your counter. Sprinkle about a quarter of your cheese over one half of the tortilla, leaving a small border. Then, spoon a generous portion of your seasoned chicken mixture over the cheese. Don't overfill it like I did that one time – it'll just spill out! Top the chicken with another sprinkle of cheese. This layering ensures gooey goodness throughout your Rotisserie Chicken Quesadilla.
03 - Okay, for the magic! Heat a large non-stick skillet or cast-iron pan over medium heat. Add just enough oil to lightly coat the bottom, maybe a tablespoon. You want it warm enough to sizzle slightly when you add the tortilla, but not smoking. This is crucial for that perfect golden-brown crisp on your Rotisserie Chicken Quesadilla. Patience here, friends, it pays off!
04 - Carefully fold the empty half of the tortilla over the filling. Gently press down with a spatula. Transfer the folded Rotisserie Chicken Quesadilla to your hot pan. Let it cook for about 3-4 minutes on one side, or until it's beautifully golden brown and the cheese is starting to get melty. I always peek after a couple of minutes because I’m impatient!
05 - With a wide spatula (a must-have for this!), carefully flip the quesadilla to the other side. Cook for another 3-4 minutes, or until that side is also golden brown and the cheese is completely melted and bubbling. You'll smell the toasted tortilla and the savory chicken, and honestly, your kitchen will just feel like home. This is the moment your Rotisserie Chicken Quesadilla truly comes alive.
06 - Once golden and cheesy, remove the Rotisserie Chicken Quesadilla from the pan. Place it on a cutting board and let it rest for a minute or two before slicing into wedges. This brief rest helps keep all that delicious cheese inside. Repeat with the remaining tortillas and filling. Serve immediately with your favorite toppings. Seriously, it's so good, you'll want another!

# Notes:

01 - Don't overcrowd the pan; cook one at a time for even browning and crispiness.
02 - Reheat leftovers in a dry skillet or toaster oven for best results – avoid the microwave!
03 - Try adding a thin layer of refried beans before the chicken for extra richness.
04 - Serve with fresh salsa and a dollop of sour cream for the ultimate experience.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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