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rotisserie chicken quesadillas
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4.5 from 4 votes

Chicken Quesadillas

Quick and easy snack or lunch using last night's leftover rotisserie chicken!
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Snack
Cuisine: Mexican
Servings: 4
Calories: 415kcal
Cost: $1


  • 1 tspn chili powder
  • 1 tspn cumin
  • cups dark rotisserie chicken, shredded
  • 4 tspns butter, divided
  • 4 large flour tortillas
  • 2 cups grated Monterey Jack cheese
  • 4 tbsp salsa
  • 4 tbsp sour cream


  • Season the chicken with the chili and cumin powder, mix and set aside.
  • Add a teaspoon of butter to a non-stick skillet over medium heat. When the butter has melted, lay the tortilla flat in the melted butter. On one side of the tortilla, evenly disperse the chicken and cheese.
  • Using tongs, carefully fold the tortilla in half to cover the contents. 
  • Allow the quesadilla to cook until the underside of the tortilla is evenly browned. Carefully flip the quesadilla and brown on the remaining side making sure the cheese is melted.
  • Remove from heat and repeat the procedure for the remaining three quesadillas. (You can keep quesadillas warm in a 200 F oven.)
  • To serve, slice the quesadilla into wedges and serve with salsa and sour cream.


Serving: 1quesadilla | Calories: 415kcal | Carbohydrates: 17g | Protein: 32g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 822mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 479mg | Iron: 2mg