This Chicken Quesadillas recipe takes advantage of the time-saving convenience of ready-made rotisserie chicken.
A combination of dark and light meat is used here.
Either option can be used for this application, but the dark meat is juicier and adds more flavour.
If rotisserie chicken is not available, cooked and shredded boneless, skinless chicken thighs are an excellent alternative.
This recipe calls for 1-2 serrano peppers, which can be up to five times hotter than jalapeño peppers. Of course, the amount used will depend on the desired amount of heat.
A good rule of thumb is to start by adding a small amount and gradually adding more, if desired, after the flavours have a chance to develop.
Note: Although the taco seasoning includes salt and black pepper, adding a light sprinkle of both to the seasoned rotisserie chicken (see Step #5) adds a nice touch of additional flavour to this recipe.
Time-Saving Tip: For fast weeknight Mexican or Tex-Mex-themed meals, prepare double, triple, or larger batches of the taco seasoning mix. The unused portion can be stored in an airtight container for several months.
Tip: For best results, carefully wipe the skillet with a clean, damp cloth and add a fresh pat of butter before toasting each tortilla. Reusing the butter in the skillet can cause the tortillas to develop an unpleasant dark brown colour.
Chicken Quesadillas with Fresh Pico de GalloPrint Recipe
- Taco Seasoning Ingredients
- 1 tablespoon of ground chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of garlic powder
- ½ a teaspoon of smoked paprika
- ¼ of a teaspoon of chipotle powder
- ½ a teaspoon of black pepper
- ¾ of a teaspoon of sea salt
- Pico de Gallo Ingredients
- 1 pint cherry or grape tomatoes, diced
- ½ medium red onion, finely diced
- 2 tablespoons of fresh cilantro leaves, finely chopped
- 1 large lime, juiced
- 1-2 serrano peppers, finely diced
- 2-3 large cloves garlic, finely minced
- Sea salt and black pepper, to taste
- Quesadilla Ingredients
- 2 cups of rotisserie chicken meat, shredded
- 1 cup of sour cream
- 1½ - 2 tablespoons of taco seasoning (see above)
- Sea salt and black pepper, to taste
- 6 large flour tortillas
- ¼ of a cup of unsalted butter, cut into 6 equal-sized chunks
- 1½ cups of Mexican blend cheese
- Optional: 3 tablespoons of fresh cilantro leaves, chopped + more for garnish
- To Serve
- 2 large limes, cut into wedges
- Diced avocado or guacamole
1. Place the top oven rack in the center position and pre-heat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or Silpat™ baking mat and set aside. 2. Prepare the taco seasoning by combining all ingredients in a small bowl and stir to combine. Set aside. 3. To prepare the Pico de Gallo, combine all ingredients in a medium glass or other non-reactive bowl and stir to combine. Set aside. Tip: Use a cocktail muddler, as shown, to get as much juice out of the limes as possible. 4. Add the shredded rotisserie chicken to a large bowl and set aside. 5. Combine the sour cream and taco seasoning in a smaller bowl and stir to combine. Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper, to taste. Toss to combine and set aside. Note: Reserve the remaining seasoned sour cream for serving. 6. Heat a large, non-stick skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla to the hot skillet and toast on one side for about 1 minute, or just until golden brown, as shown. 7. Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla. 8. While the second tortilla is toasting, add one-sixth of the seasoned chicken meat and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla. Note: If using, add the chopped cilantro at this stage, as well. Fold the tortilla over, as shown, and press down with a spatula to set. Set aside. 9. Repeat Steps #6 – #8 until all tortillas are toasted, filled, and arranged on the prepared baking sheet. Place the baking sheet in the pre-heated oven for 8-10 minutes, or just until the cheese is melted and the quesadilla is heated through. 10. Remove from oven and cool slightly before cutting each quesadilla into thirds. Sprinkle with some fresh cilantro and serve immediately with lime wedges, diced avocado (or guacamole), the Pico de Gallo, and the remaining seasoned sour cream on the side. Enjoy!