Rotisserie chicken quesadillas are a quick skillet dinner that turns cooked chicken into a warm, crispy meal. Shredded chicken cooks with onion and bell pepper, then melts with cheddar cheese inside toasted tortillas.
The golden tortillas hold a flavorful filling that slices easily into wedges for serving.
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1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened.
3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through.
4. Remove mixture from skillet and set aside.
5. Wipe skillet clean and reduce heat to medium-low.
6. Place one large flour tortilla in the skillet. Sprinkle 0.75 cup shredded cheddar cheese evenly over half the tortilla.
7. Spread half the chicken and vegetable mixture over the cheese.
8. Fold tortilla over and cook 2-3 minutes per side until golden brown and cheese is melted.
9. Repeat with remaining ingredients for second quesadilla.
10. Cut into wedges and finish with 2 tbsp chopped fresh cilantro.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
Plan your meals once and let your grocery list build itself.
MyGroceryPlan turns dinner decisions into a simple system that actually works.