Rotisserie Chicken Quesadillas
A mildly spicy, generously filled quesadilla—crisp at the edges, tender within, and perfect for a relaxed supper or casual entertaining.
Ingredients
Method
- Preheat the oven to 200°F. Line a baking sheet for holding.
- Heat 1 teaspoon oil or lard in a skillet over medium-low heat. Add the onion and peppers and cook, stirring occasionally, just until softened.
- Add the chicken, chili powder, cumin, and salt. Stir until heated through and evenly seasoned.
- Remove from the heat. Add the cheese and fold gently until it begins to soften and bind the mixture. Stir in the cilantro, if using.
- Heat a heavy pan or cast iron skillet over medium heat with a thin layer of oil or lard. Place one tortilla in the pan.
- Spoon about 3 generous tablespoons of meat filling evenly over the tortilla. Top with a second tortilla and press lightly.
- Cook until the underside is golden brown. Turn carefully and cook the second side until crisp, adding a small amount of oil as needed.
- Transfer to the prepared baking sheet and hold warm in the oven. Repeat with the remaining tortillas.
- To Finish
- Slice into halves or quarters and serve at once while hot and crisp.
- Serve with guacamole, sour cream, or salsa as desired.
Notes
Yield
4 half-quesadilla servings (2 full quesadillas)
4 half-quesadilla servings (2 full quesadillas)
