📋 Easy Rotisserie Chicken Quesadillas recipe
Make these Easy Mexican Chicken Quesadillas with rotisserie chicken! It's a simple 20-minute dinner you can make when you get home to work. I also make it ahead and freeze it (or leftovers) as it freezes really well! * These can be gluten-free if you use a gluten-free /corn tortilla wrap.
Servings 12 servings
Calories 203kcal
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
Expert Recipe Tips:
They can be frozen for up to 3 months in a sealed container or Ziploc freezer bag.
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- Use rotisserie chicken for maximum convenience and flavor — it’s already cooked and seasoned and saves prep time.
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- To keep the tortillas crisp —cook them on medium heat and avoid overfilling or using too much wet salsa.
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- Shred your own cheese if possible — pre-shredded cheese contains anti-caking agents that can affect melt quality.
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- Use two frying pans at once —to speed up the cooking process when making multiple quesadillas.
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- Let the quesadillas sit for 1–2 minutes after cooking before slicing — this helps the filling set and reduces mess.
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- If stacking when freezing or refrigerating— place parchment paper between quesadilla pieces to prevent sticking and reheat from frozen or thawed.
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- 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.
Nutrition
Serving: 1slice | Calories: 203kcal | Carbohydrates: 20g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 711mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg
