Chicken Quesadillas

5 from 1 vote

These Chicken Quesadillas made with leftover rotisserie chicken are one of my go-to, easy dinner ideas for busy weeknights! When I want to make something that my whole family will eat but I don't have much time or energy left for any REAL cooking, it's this chicken quesadilla recipe to the rescue. The edges are nice and crispy with loads of melted cheese inside!

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Amy Nash

Ingredients

4-6 large flour tortillas
2 cups shredded cheese a combination of mozzarella, cheddar, monterey jack, oaxaca, or asadero
1 cup black or pinto beans rinsed and drained
2 cups leftover shredded chicken rotisserie chicken works great
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil or butter

Instructions

Heat oil or melt butter in a large pan or griddle over medium heat.
1/4 cup vegetable oil or butter
Working quickly, add 1-2 tortillas to the pan and sprinkle about 1/3 to 1/2 cup of the shredded cheese over each tortilla. Add 1/3-1/2 cup of shredded chicken, along with a couple of tablespoons of beans, and a generous sprinkle of chopped green onions and cilantro.
4-6 large flour tortillas, 2 cups shredded cheese, 1 cup black or pinto beans, 2 cups leftover shredded chicken, 1/3 cup chopped green onions, 1/4 cup chopped fresh cilantro
Fold each tortilla in half on top of the fillings, then cook until golden brown on the bottom. Flip and cook on the other side until golden brown, the cheese is melted, and the fillings are hot.
Repeat with remaining tortillas, cheese, and filling ingredients.
Slice into wedges and serve with sour cream, guacamole, and pico de gallo or salsa.

Nutrition

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