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Quick Crispy Quesadillas with Rotisserie Chicken

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A fast and easy recipe for crispy quesadillas filled with shredded rotisserie chicken and a blend of cheddar and Monterey Jack cheeses, perfect for quick lunches, dinners, or snacks.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken breast meat
  • 2 large (8-inch) flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon chipotle powder (or smoked paprika)
  • 1 tablespoon olive oil or butter
  • 2 tablespoons thinly sliced green onions (optional)
  • Chopped fresh cilantro (optional)
  • Sour cream or Greek yogurt, for serving

Instructions

  1. Shred about 2 cups (about 300 grams) of rotisserie chicken breast meat and toss with 1 teaspoon chipotle powder or smoked paprika.
  2. Shred 1 cup (about 100 grams) each of cheddar and Monterey Jack cheese.
  3. Lay one 8-inch flour tortilla flat on a clean surface.
  4. Evenly sprinkle half the cheese mixture over half of the tortilla.
  5. Scatter the seasoned shredded chicken on top of the cheese.
  6. Sprinkle the remaining cheese over the chicken.
  7. Add sliced green onions and chopped cilantro if using (about 2 tablespoons combined).
  8. Fold the tortilla in half to enclose the filling.
  9. Heat a non-stick or cast iron skillet over medium heat and add 1 tablespoon olive oil or butter, swirling to coat the pan evenly.
  10. Place the folded quesadilla in the skillet and cook for 3 to 4 minutes, pressing lightly with a spatula to crisp evenly.
  11. Flip gently and cook the other side for another 3 to 4 minutes until golden and cheese is melted.
  12. Remove from pan and let rest for 1 minute to set the cheese.
  13. Slice into wedges and serve immediately with sour cream or Greek yogurt and optional salsa or guacamole.

Notes

Do not overfill the quesadilla to avoid sogginess. Use medium heat to prevent burning and ensure cheese melts properly. Press lightly with spatula while cooking. Let quesadilla rest before slicing to keep cheese from oozing out. For gluten-free, use corn tortillas or gluten-free wraps. Cheese melts better if shredded fresh. You can bake quesadillas at 375°F for 10 minutes, flipping halfway for even crispiness.

Nutrition

Keywords: quesadilla, rotisserie chicken, quick recipe, crispy quesadilla, cheddar cheese, Monterey Jack, easy dinner, snack

Find it online: https://atomicbite.com/quick-crispy-quesadillas-with-rotisserie-chicken-easy-5-minute-recipe/