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!
CHICKEN QUESADILLAS
- I’m pretty sure the first time I ever had a quesadilla was the summer before 4th grade. My family had moved from Nebraska to California and we went out to eat at a Mexican restaurant, which was still a novelty for us back then (it was the 90’s and Nebraska didn’t have a ton of Mexican restaurants, okay?). I distinctly remember my brother ordering a quesadilla off the menu, only he pronounced it “kwes-uh-dill-uh”. (It’s “cay-suh-dee-yuh”, just to be clear.)
WHAT’S THE BEST CHEESE FOR QUESADILLAS?
- The best cheese for quesadillas is one that melts well and has good flavor. I find that using more than one variety of cheese makes for the best quesadillas.
- Montery Jack, colby jack, and mozzarella are good choices because they melt really well, but by themselves they are a little boring in a quesadilla. Cheddar has good flavor, but it’s too greasy on it’s own. Pepper Jack is a personal favorite but it’s too spicy for my kids. Typically, I like to go halvsies with mozzarella and cheddar since those two cheese are what I almost always have in the fridge.
- But if I’m thinking about it at the store and want really good cheese for quesadillas, I go with queso asadero or oaxaca cheese, which are both more authentic choices for quesadilla cheese and have both good flavor and melting properties.
WHAT KIND OF TORTILLAS DO YOU USE FOR QUESADILLAS?
- This is really personal preference since you can use either flour tortillas or corn tortillas for quesadillas. There are also lots of options for whole wheat tortillas or gluten-free choices, if you want.
- We like flour tortillas best, although we do corn tortillas every now and then for a change.
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.
- 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.
- 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.
