Rotisserie Chicken Quesadillas
Serves 4 servings
Prep: 10 minutes • Cook: 10-15 minutes
GFHPFR
Crispy golden tortillas filled with seasoned rotisserie chicken, sautéed peppers, onions, and melted cheese. A quick, satisfying meal that turns leftover chicken into an easy dinner, especially on the Blackstone.
Ingredients
- 3 cups cooked rotisserie or smoked chicken, shredded
- 4 large gluten-free tortillas
- 1 bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon olive or avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded Mexican-blend or cheddar cheese
- 1/2 cup salsa, for serving
- 1/2 cup plain Greek yogurt, for serving
Instructions
- Heat the Blackstone or a large skillet over medium heat and add the oil.
- Cook the bell pepper and onion for 4 to 5 minutes, until softened.
- Add the shredded chicken, chili powder, and cumin. Stir and cook for 2 to 3 minutes, until heated through.
- Divide the chicken mixture and shredded cheese among the tortillas, filling one half of each tortilla. Fold the other half over the filling.
- Cook the quesadillas for 2 to 3 minutes per side, until golden brown and the cheese is melted.
- Slice and serve warm with salsa and Greek yogurt.
Notes & Tips
- Smoked chicken adds an extra layer of flavor, but regular rotisserie chicken works just as well.
- On the Blackstone, cook the peppers and onions first, then move them to a cooler section while warming the chicken.
- For extra heat, add diced jalapeños or a little hot sauce.
- Use leftover vegetables or add spinach for an easy variation.
- Choose gluten-free tortillas if needed.
- Refrigerate leftover filling for up to 4 days.
Nutrition:
455 cal • 41g protein • 18g fat • 32g carbs