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Rotisserie Chicken Quesadillas

Creamy rotisserie chicken, melted cheese, fresh herbs, and a squeeze of lemon pressed into golden, crispy quesadillas for an easy and flavorful meal.
Shared notes will appear here.
Easy Days
Mexican
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Golden chicken quesadillas with melted cheese, parsley, and green onion served with a fresh tomato cucumber salad on a white plate.
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Ingredients:

For the Chicken Filling
  • 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
For the Quesadillas
  • 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:

From the kitchen
  • 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.
 
Make it yours
  • 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.
 
At the table
  • Serve these quesadillas with salsa, sour cream, guacamole, or a simple salad for an easy lunch or weeknight dinner.

My notes:

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Nutrition:

Calories: 769 kcal | Carbohydrates: 33 g | Protein: 62 g | Fat: 43 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Cholesterol: 207 mg | Sodium: 1431 mg | Potassium: 199 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1085 IU | Vitamin C: 6 mg | Calcium: 390 mg | Iron: 3 mg
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