This recipe is made with a pre-cooked rotisserie chicken so it is very quick and easy to make these chicken quesadillas !
This recipe is still a work in progress so I apologize as I don’t have the exact measurements. They will be added at a later time. I just add a handful of this and a handful of that. Then add a sprinkle of this and a sprinkle of that. These chicken quesadillas are so simple to make that measurements really aren’t that necessary.
Before you start though, the one tool that you should have is a large round pancake spatula ! Believe me, this makes flipping the quesadillas much easier than a regular sized spatula ! This is not the same brand that I use but looks similar to it. Here’s the link if you need to purchase one Norpro 1417R Grip-EZ Flexible Pancake Spatula Red, 33.5cm x 16cm x 13cm . It is my Amazon Affiliate link so if you make a purchase I will earn a small commission at no cost to you.
So for this recipe, just shred your cooked rotisserie chicken. You will need a handful of shredded chicken per quesadilla.
You will also need a handful of chopped bell peppers and chopped yellow onions per quesadilla. You can use any color bell peppers of your choice. Choose to use up to 3 different color bell peppers : example orange, green and red.
Lastly you will need a handful of shredded Mexican Style Blend Cheese.
I am using 2 skillets in this recipe but if you have a griddle big enough to cook both tortillas at the same time then you can use that instead.
If you are a Costco member, most of the ingredients used in this recipe is available at the warehouse. I’ll put the links for them below if you would like to view the prices.
Rotisserie Chicken https://www.eatwithemily.com/costco-rotisserie-chicken/
Bell Peppers https://www.eatwithemily.com/mixed-bell-peppers-hothouse-grown/
Mexican Style Blend Cheese https://www.eatwithemily.com/kirkland-signature-shredded-mexican-cheese-blend/
Pictures and prices for the Extra Virgin Olive Oil and the Kerrygold Pure Irish Butter is not yet available. But both items are sold at Costco as well.
Purchase any of the items below and have them conveniently shipped to your home!
Disclaimer: Some links on this page are affiliate links which means that, if you choose to make a purchase, I may earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Easy Chicken Quesadilla
Ingredients
- 2 Mission Flour Super Soft Tortillas (10 Inch)
- Extra Virgin Olive Oil
- Kerrygold Pure Irish Butter
- Taco Seasoning: ( Any brand of your choice )
- A Handful of Cooked Shredded Rotisserie Chicken
- A Handful of Diced Bell Peppers ( Choose up to 3 colors )
- A Handful of Diced Yellow Onions
- A Handful of Mexican Style Blended Cheese
Serve with : ( Optional )
- Sour Cream
- Guacamole
- Mexican Hot Sauce
Equuipment Needed:
- 2 Large Skillets ( 12 inch )
- Pastry Brush
- Large Round Pancake Spatula
Instructions
- In a pan on medium heat, add in some cooking oil and butter . Once the pan is hot, toss in the cooked shredded chicken. Sprinkle on some taco seasoning and stir the chicken until it is warmed through for about 2 minutes. Remove from the pan and set aside.
- In a pan on medium heat, add in some cooking oil. Once the pan is hot, toss in the diced bell peppers and diced yellow onions. Sprinkle on some taco seasoning and cook the vegetables for a few minutes until they are tender. Remove from the pan and set aside.
- Brush BOTH sides of the flour tortillas with cooking oil. Set aside.
- Let’s make the quesadilla ! Start out with 2 separate skillets ( one on the right burner and one on the left burner . You are going to use both at the same time. Turn them both on to medium heat. Once the pans are hot add a flour tortilla to each dry pan and cook the tortillas until they are slightly browned. It should only take about a minute or so. Then turn off the heat to the right burner only.
- Flip both tortillas over and then quickly add some shredded Mexican blend cheese to the tortilla on the left burner with the heat still on. So cover the entire tortilla with Mexican blend cheese. Next add the shredded chicken, diced onions, diced bell peppers and top with more of the shredded Mexican cheese. The cheese will act as a glue to keep the quesadilla together while being flipped. Then take the tortilla from the right burner and transfer it to the left skillet. Place the COOKED side down onto the rest of the ingredients and the uncooked side should be facing up. Use a spatula to press down and around the edge of the tortilla. Once the bottom tortilla is nicely browned and the cheese is slightly melted, BE SURE to press down around the edge one last time before you flip the quesadilla over to prevent any of the ingredients from falling out of it. Once you have flipped quesadilla and the bottom of the quesadilla is nicely browned, then it is done!
- Transfer to a plate and enjoy with some sour cream, guacamole and Mexican hot sauce !
