Easy Rotisserie Chicken and Cheese Quesadillas
With a rotisserie chicken, a bag of shredded cheese, and some tortillas on hand, a quesadilla lunch or dinner is but minutes away.
Servings: 8 Servings
Ingredients
- 4 teaspoons unsalted butter (divided)
- 8 (8-inch) flour tortillas
- 3 cups shredded rotisserie chicken (or other simply cooked chicken)
- 3 cups (12 ounces) shredded cheese (such as a mix of cheddar and fontina)
- 3 cups Guacamole, sour cream and salsa (try Salsa Ranchera) (to serve, if desired)
Instructions
- Heat a large skillet over medium-high heat, and add a 1/2 teaspoon of butter. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken over the cheese. Top that with another 3 tablespoons of shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
Notes
My favorite way to make quesadillas is in a pan on the stove, and once you get comfortable making a few, you will see that it’s quite easy to make two in a pan at once time. By two I mean two folded over tortilla quesadillas, which is my go-to-method, resulting in two half moon quesadillas. You can also make one big round quesadilla with two tortillas, one per batch, which is a little harder to flip, but the same concept.
Nutrition
Calories: 346kcal | Carbohydrates: 16g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 538mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 361IU | Calcium: 315mg | Iron: 2mg