Rotisserie Chicken Quesadillas
Crispy, cheesy quesadillas filled with salsa-tossed rotisserie chicken and scallions. Dinner in 25 minutes with one skillet and no knife work beyond the scallions.
Chef's note Hack: the rotisserie chicken is doing most of the work here.
Chef's note Hack: the rotisserie chicken is doing most of the work here. Strip the whole bird the night you buy it and you've got protein for three dinners. Cook on medium, not high. You want melted cheese before burnt tortilla.
Ingredients
- 2 cups rotisserie chicken shredded
- ½ cup thick salsa plus more for serving
- ½ tsp ground cumin
- 3 scallions thinly sliced
- 2 cups Monterey Jack or cheddar shredded, about 8 oz
- 4 large flour tortillas 10-inch
- 1 tbsp butter or neutral oil
- ½ cup sour cream for serving
Steps
In a bowl, toss 2 cups rotisserie chicken with ½ cup thick salsa, ½ tsp ground cumin and 3 scallions.
Lay out 4 large flour tortillas. Sprinkle 1 cup Monterey Jack or cheddar over one half of each, top with the chicken mixture, then the rest of the cheese (1 cup Monterey Jack or cheddar). Fold closed and press flat.
Heat a large skillet over medium heat and melt 1½ tsp butter or neutral oil. Cook two quesadillas at a time, 2 to 3 minutes per side, pressing with a spatula, until golden and the cheese has melted. Repeat with the remaining butter (1½ tsp butter or neutral oil).
Rest 1 minute, cut into wedges, and serve with ½ cup sour cream and more salsa.
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