Rotisserie Chicken Quesadillas
Ingredients:
- 2 cups rotisserie chicken, shredded
- 2 tbsp olive oil
- 2 tbsp cream cheese
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp green onion, chopped
- 1 tbsp lemon juice, fresh
- 6 tortillas
- 1½ cups shredded cheese
Method:
Start Cooking- In a skillet over medium heat, add olive oil, shredded rotisserie chicken, cream cheese, paprika, garlic powder, salt, and black pepper. Stir until the chicken is warmed through and the cream cheese is fully melted and combined.
- Remove from the heat and stir in parsley, green onion, and a squeeze of fresh lemon juice.
- Place 3 tortillas on a clean surface. Sprinkle each with cheese, then divide the chicken mixture evenly over the cheese.
- Add more cheese on top of the chicken, then place the remaining 3 tortillas over the filling to close each quesadilla.
- Lightly butter the outside of the tortillas, then cook in a panini press until the quesadillas are golden and crisp and the cheese is melted, about 3–5 minutes.
- Alternatively, cook in a skillet over medium heat, lightly buttering the outside of the tortillas and flipping carefully once until both sides are golden and crisp.
- Let rest for 1 minute before slicing and serving. Bon appétit.
Kitchen Tools:
Notes:
- You can use almond flour, flour, or corn tortillas in this recipe depending on your preference.
- Almond flour tortillas add a lighter, lower-carb option to this recipe while still crisping nicely in a panini press or skillet.
- A panini press creates an evenly crisp quesadilla without the need for flipping.
- Muenster, Havarti, Monterey Jack, cheddar, or a Mexican-style blend all melt especially well in this recipe.
- If using a skillet instead of a panini press, lightly butter the outside of the tortillas for a crisp golden finish.
- Add sautéed onions or bell peppers.
- Add jalapeños for heat.
- Swap parsley for cilantro.
- Add corn or black beans for extra texture.
- Use smoked paprika for a deeper flavor.
- Serve these quesadillas with salsa, sour cream, guacamole, or a simple salad for an easy lunch or weeknight dinner.
Nutrition:
FROM THE PANTRY
Rotisserie chicken
WHY WE LOVE IT
It’s the ultimate kitchen shortcut, delivering juicy, flavorful chicken with crispy seasoned skin and almost no effort. Its versatility makes it perfect for meal prep, easily transforming into everything from salads and sandwiches to soups, pasta dishes, and quesadillas.
A LITTLE STORY
While spit-roasting meat dates back to ancient times, the modern grocery store rotisserie chicken became especially popular in the 1990s as supermarkets introduced it as a convenient and affordable ready-to-eat meal. Over time, it became a staple of the deli section, loved for its value, consistency, and ability to stretch into multiple meals.
DID YOU KNOW?
Many commercial rotisserie chickens are lightly brined before roasting with a mixture of salt and water. This helps the meat stay juicy and flavorful while sitting under warming lamps after cooking.
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