Lunch · Dinner · Chicken
Chicken Quesadillas
Crisp tortillas with melted cheese and chicken. A great way to use leftover roast or rotisserie chicken.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 4 · 1 large quesadilla
quickkid friendlyleftovers
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Quesadillas
- 2 cup Rotisserie chicken, shredded (or leftover chicken)
- ½ tsp Ground cumin
- ½ tsp Chili powder
- ¼ tsp Table salt
- 2 cup Mexican-style shredded cheese blend
- 4 Flour tortillas, 10-inch
- 1 tbsp Vegetable oil (soybean)
To serve
- ½ cup Salsa (jar) (optional)
- ½ cup Sour cream (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet or griddle, spatula.
- Toss the chicken with the cumin, chili powder and salt.
- Lay a tortilla flat and sprinkle half of it with 1/4 cup cheese, 1/2 cup chicken and another 1/4 cup cheese. Fold over. Repeat with the rest.
- Brush a skillet lightly with oil and heat over medium. Cook quesadillas 2 to 3 minutes per side, until golden and the cheese melts and the filling is hot (165°F for cooked chicken).
- Cut into wedges and serve with salsa and sour cream.
🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadShred the chicken and mix the seasoning up to 3 days ahead (within 3 to 4 days of when the chicken was cooked).
↺ LeftoversCold wedges are fine in a lunchbox with an ice pack.
🧒 With kidsCheese-only quesadillas are a good starting point; add a few beans or corn as they get adventurous.
Gluten-free swapUse corn tortillas (make smaller ones) and check the rotisserie chicken label.
Meatless swapUse 1 can drained black beans and 1 cup corn instead of chicken.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.