Best Rotisserie Chicken Quesadillas

When I was growing up, leftover rotisserie chicken usually meant boring chicken sandwiches the next day. That’s just how we did things at my house. Mom would slice it up, add mayo, and call it lunch.

But here’s the thing about rotisserie chicken – it’s practically begging to be turned into quesadillas. All you need is some cheese, tortillas, and a few minutes on the stovetop. It’s one of those no-fuss meals that makes you wonder why you didn’t think of it sooner.

What Kind of Rotisserie Chicken Should I Use?

You can use either a fresh rotisserie chicken from your local grocery store or leftover rotisserie chicken from your fridge – both work great in quesadillas. Most grocery stores offer plain and seasoned varieties, and either option will work well since we’re adding our own spices to the mix. If you’re picking up a fresh chicken, look for one that’s still warm and feels heavy for its size, which usually means it’s juicier. For the best results, try to shred or chop your chicken while it’s still slightly warm, as it separates more easily than cold chicken. Just make sure to remove the skin and any bones before using it in your quesadillas.

Options for Substitutions

This quesadilla recipe is super adaptable and you can easily switch things up based on what you have in your kitchen:

• Rotisserie chicken: No rotisserie chicken? You can use any leftover cooked chicken, grilled chicken breast, or even canned chicken in a pinch. For a vegetarian version, try black beans or plant-based chicken alternatives.
• Mexican blend cheese: Feel free to use cheddar, Monterey Jack, or pepper jack cheese instead. You can even try a mix of mozzarella and cheddar if that’s what you have on hand.
• Whole wheat tortillas: Regular flour tortillas, corn tortillas, or even low-carb tortillas work great here. Just make sure they’re fresh and pliable.
• Bell peppers: You can swap these with any color bell pepper, or try poblano peppers for a mild kick. Even sautéed zucchini or mushrooms would work well.
• Avocado: If avocados aren’t ripe or available, try guacamole instead. Or skip it altogether and add extra sour cream or Greek yogurt for creaminess.
• Spices: Out of individual spices? You can use 1 teaspoon of taco seasoning to replace the chili powder, cumin, and garlic powder.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quesadillas is managing the heat – too high and you’ll burn the tortillas before the cheese melts, too low and you’ll end up with a soggy, unappetizing result. Keep your pan at medium heat and watch for the tortilla to turn golden brown, which usually takes about 2-3 minutes per side. A common mistake is overfilling your quesadillas – stick to about 1/4 cup of filling per tortilla to ensure everything stays put and cooks evenly. To prevent your tortillas from becoming greasy, skip the urge to add extra oil to the pan after the first batch – the residual oil is usually enough, and too much will make your quesadillas heavy and oily. For the crispiest results, press down gently on the quesadilla with a spatula while it cooks, which helps create that perfect golden-brown crust and ensures all the ingredients meld together nicely.

What to Serve With Quesadillas?

These chicken quesadillas are super filling on their own, but a few simple sides can turn them into a complete Mexican-inspired meal. A bowl of black beans or refried beans makes a perfect accompaniment – just warm them up and add a sprinkle of cheese on top. For something fresh and light, try a simple Mexican-style rice or a crisp green salad with lime dressing. I also love serving these with elote (Mexican street corn) when corn is in season, or you can keep it simple with tortilla chips and fresh guacamole on the side.

Storage Instructions

Keep: Already assembled quesadillas will stay good in the fridge for up to 3 days. Just wrap them individually in foil or place them in an airtight container with wax paper between each one. For best results, store any fresh toppings like avocado, salsa, and sour cream separately.

Prep Ahead: Want to save time during busy weeknights? You can prep all the filling ingredients ahead – cook the veggies, shred the chicken, and mix the seasonings. Store these components separately in the fridge for up to 4 days, then just assemble and cook when you’re ready to eat!

Warm Up: To enjoy leftover quesadillas, heat them in a skillet over medium heat for about 2 minutes per side until crispy and warm throughout. You can also pop them in the oven at 350°F for about 5-7 minutes. I’d skip the microwave – it tends to make the tortillas soggy!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 70-90 g
• Carbohydrates: 90-100 g

Ingredients

• 2 teaspoons olive oil
• 1/2 red onion, sliced
• 1 red or yellow bell pepper, cut into thin strips
• 6 ounces shredded or chopped rotisserie chicken (around 1 1/4 cups)
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 4 whole wheat tortillas
• 1 cup mexican blend shredded cheese
• 1 hass avocado, pitted and sliced
• Salsa, sour cream or greek yogurt, corn salsa, cilantro

Step 1: Prepare the Chicken Filling

Heat a large skillet over medium-high heat and add some olive oil.

Once the oil is hot, add chopped onions and pepper to the skillet.

Cook them, stirring occasionally, until they become softened and lightly charred, about 7-8 minutes.

Stir in diced or shredded chicken, then add chili powder, cumin, minced garlic, and a pinch of salt.

Mix well to evenly coat the chicken and vegetables with the spices.

Step 2: Assemble the Quesadillas

Lay the tortillas flat on a cutting board.

On half of each tortilla, sprinkle 2 tablespoons of shredded cheese.

Spoon some of the chicken mixture on top of the cheese.

Place a few slices of fresh avocado over the chicken, then top with another 2 tablespoons of cheese.

Fold the tortillas in half over the filling and press down gently to flatten slightly.

Step 3: Cook the Quesadillas

Spray a large skillet with olive oil spray and place two assembled quesadillas into the skillet.

Cook for a few minutes on each side until the tortillas are golden brown and toasted, and the cheese inside is melted.

Remove the cooked quesadillas to a plate and repeat the process with the remaining two quesadillas.

Step 4: Serve the Quesadillas

Once all the quesadillas are cooked, cut each one into three pieces for easy serving.

Serve them hot with your choice of desired toppings, such as sour cream, salsa, or additional avocado slices.

Enjoy your delicious homemade chicken quesadillas!