Description
Crispy, cheesy quesadillas filled with tender rotisserie chicken, bell peppers, and onions for a quick and comforting meal.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon taco seasoning (optional)
- Oil or butter for cooking
Instructions
- Prep the filling: In a medium bowl combine the shredded rotisserie chicken, shredded cheese, diced bell peppers, diced onions, and the optional taco seasoning. Mix until evenly incorporated.
- Heat the skillet: Place a skillet over medium heat and add enough oil or butter to lightly coat the bottom.
- Assemble the quesadilla: Lay one large flour tortilla in the skillet. Spoon about a quarter of the filling onto one half of the tortilla, leaving a small border around the edge. Fold the other half over to close.
- Cook the first side: Cook until the bottom is golden and crispy, about 3–4 minutes.
- Flip and finish: Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, about another 2–3 minutes.
- Repeat: Remove the finished quesadilla to a cutting board and repeat with the remaining tortillas and filling.
- Slice and serve: Let the quesadilla rest for a minute, then slice into wedges and serve hot with your choice of dips.
Notes
For ultra-crispy quesadillas, finish under a broiler for 30 seconds. Let cooked quesadillas rest 1 minute before slicing to avoid spilling molten cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican