Make these Easy Chicken Quesadillas with Rotisserie Chicken in 20 minutes when you get home from work. It's also a great make-ahead recipe that freezes really well!
This rotisserie chicken quesadilla recipe is ideal for any time of the year and is perfect for a quick lunch or dinner, or for bringing along to work or school in a lunchbox. They can be quickly heated up in the microwave. This recipe was inspired by my need to use up leftover rotisserie chicken! It pairs well with my Quick Cucumber Kimchi!
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This is not only the best chicken quesadilla recipe, but it's an easy, kid-friendly, 20-minute meal that uses up chicken leftovers. You only need a few ingredients and a few minutes. And no matter what age your kids are or how busy you are, a delicious and quick, easy meal is always a blessing.
And if you love easy rotisserie chicken recipes, be sure to check out my No Cook Shredded Buffalo Chicken Sandwich!
🥘 Ingredient Notes
All you need for these easy chicken quesadillas is:
- Rotisserie Chicken. You can buy a rotisserie chicken or cook one. You could also use cooked chicken breast or any leftover chicken.
- Tortillas. You'll need the large 10-inch tortillas. You can use any kind you prefer. I used spinach in the main photos and whole wheat in the process photos. But you could use plain white, sun-dried tomato, corn, etc...
- Monterey Jack Cheese. I like to use Monterey Jack Cheese with jalapenos, as in the above photo. But I will often use whatever I have on hand, which is usually regular Monterey Jack cheese or cheddar cheese. I use Monterey Jack cheese in the main photos and cheddar cheese in the process photos.
- Black olives. I recommend you buy the small cans of sliced black olives. They are convenient (no pitting or chopping up olives!)
- Cilantro. Fresh cilantro is critical- don't bother with dry. However, if you don't like cilantro, you can simply skip it, use parsley, or try basil instead!
*Please see recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Gluten-free - use gluten-free tortillas
- Lactose-free - use lactose-free cheese. I recommend using the lactose-free pre-shredded Nacho cheese blend because my daughter says it tastes the best, it stores well, and it's convenient. I don't always recommend pre-shredded cheese because of the anti-caking agents, but this is an exception.
- Cheese - sub spicy habanero
- Salsa - you can use store-bought or a homemade Pico de Gallo
🔪Step-by-Step: How to Make Chicken Quesadillas (with Rotisserie Chicken)
- Step 1: Mix all ingredients (except tortillas) together in a medium mixing bowl, reserving ¼ cup of the cheese (for the topping)
- Step 2: Heat 2 - 12-inch frying pans to medium on the stove and spray with non-stick cooking spray. Lightly brown one side of the tortilla, then flip. Brown the other tortilla the same way in the other frying pan.
- Step 3: Add filling to one tortilla. *IF a little filling falls out, don't worry, just put it back in.
- Step 4: Take the other one from the pan (browned side down) and put it on top.
- Step 5: Sprinkle ⅓ of the remaining cheese on top and put the lid back on, then cook for another 2 minutes. Add a little grated cheese on top of the top tortilla, and reduce to medium-low, cover and cook with lid for a few minutes (3 minutes approximately). Repeat for remaining quesdillas. Serve warm with salsa and sour cream. *If they cool too much while you're making the remainder, just pop them in the microwave for about 30 seconds before serving.
Expert Recipe Tips
- Use rotisserie chicken for maximum convenience and flavor - it's already cooked and seasoned and saves prep time.
- To keep the tortillas crisp -cook them on medium heat and avoid overfilling or using too much wet salsa.
- Shred your own cheese if possible - pre-shredded cheese contains anti-caking agents that can affect melt quality.
- Use two frying pans at once -to speed up the cooking process when making multiple quesadillas.
- Let the quesadillas sit for 1-2 minutes after cooking before slicing - this helps the filling set and reduces mess.
- If stacking when freezing or refrigerating - place parchment paper between quesadilla pieces to prevent sticking and reheat from frozen or thawed.
- Don't skip the fresh cilantro unless you dislike it - it adds brightness and authentic flavor that dried herbs can't match.
🥗What to Serve with Chicken Quesadillas
Chicken Quesadillas pair well with salads, such as this Strawberry Spinach Pecan Salad, and rice dishes like my Easy Spanish Rice (with brown rice (shown).
If you're looking to serve these quesadillas as part of a Cinco de Mayo menu, I recommend serving them with Chile Con Queso as an appetizer, with Lime Coconut Tres Leches Cake for dessert!
🔢WW Points
This quesadilla recipe is WW friendly @ 4 WW points. You can bring the points down even further by using chicken breast, low-fat cheddar cheese, and a low-point tortilla like Joseph's brand.
❔ Recipe FAQs
Yes, you can prepare and cook the quesadillas ahead of time. Store them in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in a skillet, oven, or air fryer for best texture.
The best way to reheat them is in a skillet over medium heat until crispy and heated through. You can also use an air fryer (350°F for 3-5 minutes) or bake them in the oven at 375°F for about 10 minutes.
Avoid overloading the filling with wet ingredients (like too much salsa). If needed, drain or blot the salsa before mixing. Cooking on medium heat allows the outside to crisp up without steaming. Store/freeze between sheets of parchment paper, if stacking.
Yes! Diced bell peppers, red onions, corn, or jalapeños can be added for extra flavor and nutrition. Just be sure any added veggies are cooked or well-drained to avoid sogginess.
So if you're looking for an easy, quick, and delicious dinner, you'll love these chicken quesadillas!
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📋 Easy Rotisserie Chicken Quesadillas recipe
Equipment
Ingredients
- 2 cups rotisserie chicken (skin removed), diced or shredded * you can also use cooked chicken breasts
- 200 ml can sliced black olives
- ⅔ cup salsa
- 1 cup spicy habanero or jack jalapeno pepper cheese ** or use low-fat medium cheddar cheese
- 3 tablespoon fresh cilantro, chopped * I use 3 but if you like a little less cilantro, use 2
- 6 10 inch tortillas * I like to use colourful ones - these are spinach, pesto and garlic. If you use the brand in the ingredient link, they are gluten-free
Garnish (optional):
- salsa
- sour cream
- cilantro sprigs
Instructions
- Mix all ingredients together in a medium mixing bowl, reserving ¼ cup of the cheese.
- Heat 2 - 12 inch frying pans to medium on stove and spray with non-stick cooking spray.
- Lightly brown one side of tortilla then flip. Add filling to one tortilla and take the other one from the pan (browned side down) and put it on top. Reduce to medium- low, cover and cook with lid for a few minutes (3 minutes approximately) then gently flip.
- * if a little filling falls out, don't worry, just put it back in. Sprinkle ⅓ of the remaining cheese on top and put the lid back on and cook for another 2 minutes.
- Repeat for other quesadillas. You can use another frying pan if you have it to make it faster/more efficient. Cut into 4 pieces, garnish (optional) and serve.
Notes
-
- Use rotisserie chicken for maximum convenience and flavor - it's already cooked and seasoned and saves prep time.
-
- To keep the tortillas crisp -cook them on medium heat and avoid overfilling or using too much wet salsa.
-
- Shred your own cheese if possible - pre-shredded cheese contains anti-caking agents that can affect melt quality.
-
- Use two frying pans at once -to speed up the cooking process when making multiple quesadillas.
-
- Let the quesadillas sit for 1-2 minutes after cooking before slicing - this helps the filling set and reduces mess.
-
- If stacking when freezing or refrigerating- place parchment paper between quesadilla pieces to prevent sticking and reheat from frozen or thawed.
-
- Don't skip the fresh cilantro unless you dislike it - it adds brightness and authentic flavor that dried herbs can't match
They can be frozen for up to 3 months in a sealed container or Ziploc freezer bag.
Melissa Griffiths
Quesadillas are a family fave for quick nights! I love your van picnics - what we mommas won't do to spice things up for our kids, right? 🙂
Sue Slaght
I actually often make quesadillas at home but the yare a vegetarian variety. I had never thought about using rotisserie chicken. Brilliant idea!
Terri Gilson
Thanks, Sue!
Tania Bergen
I Sent this recipe to a few friends, they were grateful for this delicious & easy recipe, quesadillas. Cilantro is a dislike for Len, but like you, it is also my favourite. So will use it on a side dish.. (This one is definitely a keeper!)
I believe a few of my friends had subscribed to your site as she was interested in all your recipes I sent her to share. She quoted that you were an excellent cook with very tasty recipe ideas.
Thanks for all your hard work & great postings of recipes!
Aunt Tania
Terri Gilson
Thanks, Auntie Tania! I'm glad you and your friends are enjoying the recipes!
Chef Markus Mueller
Terri, These look absolutely awesome!! I never make quesadillas at home. Why? Not sure really, I usually make wraps for lunch with my 'wraps'...seems like an easy weeknight supper though!
Terri Gilson
Thanks, Markus! I know what you mean.. for years I only ordered them at restaurants and don't know why when they are so easy to make at home! I hope you enjoy them for an easy weeknight dinner!
Lillian
Haha! I love how you legitimize my eating in the car and call it a "van picnic". Except what is it called if I frequently have my breakfast and lunch while driving too as I go between schools or on the way to a school. Anyways, I love how simple this is and an thinking it will work great for lunches . Hopefully at a table 🙂
Terri Gilson
LOL! Yes, Lilian - the 'van picnic' was for the benefit of the kids! I meet with physicians over lunch, so my lunch is on my lap in my van either before or after meetings, as is my breakfast on the way to work. 🙂
Vanessa Russell
Love using leftover rotisserie chicken to make quesadillas like these! I love that you included cilantro in them too, I’m a big fan!
Terri Gilson
I am also a big cilantro fan, Vanessa! I don't get the 'anti cilantro' camp that says it tastes like soap. It's the best and the more the better!