These mouth-watering rotisserie chicken quesadillas are so easy to make, they will become your new favorite at-home Mexican recipe. Shredded rotisserie chicken is tossed in a flavorful sour cream and taco seasoning mixture. Add to crispy pan-toasted tortillas with some shredded cheese then bake in the oven!
Dinner is ready in under an hour. Not to mention they’re a delicious, easily customizable way to use leftover chicken, too!
Jump to:
- Why You’ll Love These
- Why This Recipe Works
- Ingredients for Rotisserie Chicken Quesadillas
- Ingredient Substitutions
- How To Make Chicken Quesadillas
- Tips for Making Quesadillas
- What to Serve with Them
- Best Cheese for Quesadillas
- Frequently Asked Questions
- Storage and Reheating
- More Recipes to Try
- Recipe
- Comments
If you're a huge fan of rotisserie chicken, check out these recipes made with the ever so popular rotisserie chicken:
Why You’ll Love These
If you’re looking for a quick, filling meal for yourself and your family, here's why you'll love these rotisserie chicken quesadillas:
- They’re perfect for any meal, any time of year.
- I also call these leftover chicken quesadillas since they are the perfect way to use up a leftover rotisserie chicken.
- They’re an easy solution for those of us who want to feed our kids something homemade, but don’t exactly have the time to sit and cook all afternoon.
Why This Recipe Works
There are a lot of recipes for easy chicken quesadillas out there, I know, but you and your loved ones are going to adore this recipe in particular. It's simple to make and I’ve included instructions for an incredible homemade taco seasoning.
It’s not too spicy for sensitive palates out there (unless you make additions), but it is delicious and unforgettable. This recipe is special, too, because you likely have all the ingredients in your kitchen already.
Ingredients for Rotisserie Chicken Quesadillas
Rotisserie chicken: You'll need 2 cups of store-bought rotisserie chicken. Use the plain flavored chicken so it won't clash with the other flavors of this recipe.
Flour tortillas: A classic in any Mexican recipe, you'll use the burrito size tortillas.
Sour cream: The sour cream is mixed with the seasonings then tossed with the chicken to create a creamy, flavorful filling for the quesadillas.
Unsalted butter: Butter is used to "toast" the tortillas in the skillet making them nice and crispy with fantastic butter flavor.
Mexican style four cheese blend: A blend of shredded Monterey Jack, cheddar, asadero, and queso quesadilla cheeses. So much ooey gooey flavor!
Homemade taco seasoning: A delicious blend of ground chili powder, ground cumin, chipotle powder, smoked paprika, garlic powder, ground coriander, salt, and pepper. These spices will comprise your chicken quesadilla seasoning.
Fresh chopped cilantro leaves: Optional, if you’re “into” cilantro. I know it’s a very controversial herb!
Ingredient Substitutions
- Instead of rotisserie chicken, you can use shredded turkey, brisket, or pork.
- Corn tortillas should work well, too, but may require different toasting times.
- If all you have is cheddar cheese, that's fine to use instead of the Mexican blend.
- If you want to use a pre-made taco seasoning, that's fine. But I won't guarantee it will be as flavorful as this homemade version!
- Instead of cilantro, use parsley or some finely diced red onion.
- Substitute olive oil for the butter.
How To Make Chicken Quesadillas
(1) Whisk together your taco seasoning in a small bowl.
(2) Add the sour cream to the taco seasoning and blend well.
(3) Use about half of your seasoned sour cream mixture to combine with the chicken. Test flavor and add additional salt or pepper if needed.
(4) Melt the butter in a skillet over medium heat.
(5) Toss one tortilla onto the hot skillet and toast a single side (just one side!) for about a minute or until it’s brown. Remove the toasted tortilla from the skillet and place onto the baking sheet, toasted side down. Repeat for each tortilla.
(6) Add rotisserie chicken mixture, cheese, and cilantro to one side of the tortilla.
(7) Fold the tortilla over. Repeat with the remaining tortillas.
(8) Place the quesadillas in the oven for about 8-10 minutes or until the cheese is melted.
Serve immediately with your favorite Mexican-style garnishes like pico de gallo, guacamole, and fresh lime. Be sure to use more of the seasoned sour cream as a chicken quesadilla sauce.
Tips for Making Quesadillas
Don't overload the filling: Be mindful not to overstuff the quesadilla, as it can make it difficult to fold and may result in a messy outcome.
Evenly distribute the filling: Spread the filling evenly over one half of the tortilla to ensure each bite has a balance of flavors.
Let the quesadilla rest before cutting: Allow the quesadilla to rest for a minute or two after cooking to avoid the filling spilling out when cutting into it.
Cut with a pizza cutter: A pizza cutter makes it easier to slice quesadillas into neat and even triangles.
What to Serve with Them
Chicken quesadillas are a delicious and versatile dish that pairs well with a variety of sides. Some common sides to serve with quesadillas are:
- Mexican Rice
- Refried Beans
- Corn on the Cob
- Black Beans
- Avocado Salad
Best Cheese for Quesadillas
A combination of Monterey Jack and cheddar can work wonders, giving you a perfect blend of creamy and tangy flavors. You can also use mild or sharp cheddar cheese. Another popular choice is nacho cheese sauce or queso!
You could also add veggies, such as peppers and onions, inside the quesadillas when you add the chicken and cheese. Just be sure not to overstuff them.
Frequently Asked Questions
Other than the extra seasoned sour cream you’ll make, I also recommend:
Pico de gallo
Tomato salsa
Roasted corn
Guacamole
Diced avocado
Diced onion
Lime wedges
Yes! Simply prepare a double batch of the seasoning mix and store any leftover mix in an airtight container. You can use it for chicken or beef and it should stay fresh for 2-3 months.
Corn tortillas are a great substitute here and work about the same in the recipe. Toufayan Bakeries also has a fantastic article on gluten-free wrap brands/ingredients over at A Comprehensive Wrap Up of the Best Gluten-free Wraps.
Absolutely! Adding vegetables like bell peppers, onions, spinach, or corn can enhance the flavor and nutritional value of the quesadilla. You can also add black beans or other favorite ingredients to customize it.
Storage and Reheating
Store any leftover rotisserie chicken quesadillas in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
To reheat quesadillas, use an oven or stovetop in a pan on low heat. This will help preserve the texture and taste.
More Recipes to Try
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
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Recipe
Chicken Quesadilla Recipe
Equipment
- rimmed sheet pan
- mixing bowls
- Skillet
- measuring cup(s)
- measuring spoons
- Pizza Cutter
Ingredients
TACO SEASONING INGREDIENTS
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- ½ teaspoon black pepper
- ¾ teaspoon sea salt
QUESADILLA INGREDIENTS
- 2 cups rotisserie chicken meat, shredded
- 1 cup sour cream
- 1-2 tablespoons taco seasoning (see above)
- Sea salt and black pepper, to taste
- 4 large, burrito size flour tortillas
- ¼ cup unsalted butter, cut into 4 equal-sized chunks
- 1-½ cups Mexican blend cheese
- Optional: 3 T. fresh cilantro leaves, chopped + more for garnish
Instructions
- Begin by preheating your oven to 350°F, then lining a large, rimmed baking sheet with parchment paper or spray with nonstick spray.
- Whisk together the taco seasoning in a medium bowl. The whisk is optional, but makes things very easy for you!
- Add the sour cream to the taco seasoning and blend well.
- Place your shredded chicken into a large bowl. Use about half of the seasoned sour cream mixture to combine with the chicken. At this point, you’ll want to taste it for flavor and add more salt or pepper (or any other spice) if necessary.
- Heat your non-stick skillet over medium heat. Add butter to the bottom of the skillet and, as it melts, cover the whole bottom of the pan. Toss one tortilla onto the hot skillet and toast a single side (just one side!) for about a minute or until it’s golden brown. Remove the toasted tortilla from the skillet and place onto the baking sheet, toasted side down.
- Carefully wipe out the skillet to remove any butter that's too brown (or burnt), then add another slice of butter, repeating the steps to toast one side of another tortilla. While that’s toasting, add a bit of the seasoned chicken meat and cheese to one half of the non-toasted side of the first tortilla. (If you love cilantro, now’s the time to add that in, too.)
- Fold the tortilla over with a spatula and press down to close it. Repeat the above steps until all your tortillas are toasted, filled, and arranged on the baking sheet. Place them in the oven for about 8-10 minutes or until the cheese is melted.
- Finally, remove the quesadillas from the oven and use a pizza cutter or other tool to slice them. Serve immediately with your favorite Mexican-style garnishes, like pico de gallo, and serve some of the seasoned sour cream on the side.
Notes
- Pico de gallo
- Tomato salsa
- Roasted corn
- Guacamole
- Diced avocado
- Diced onion
- Lime wedges
Nutrition
This recipe was originally published in 2021 and was updated in 2023.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Comments
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