Rotisserie Chicken Quesadillas with Veggie Fajitas I Make with Leftovers
The rotisserie chicken quesadillas with veggie fajitas I make when there are leftovers in the fridge are one of my easiest weeknight meals. Leftover chicken gets tucked into tortillas with peppers, onions, and cheese until the edges turn crisp and the filling melts together. It's quick, it uses what I already have on hand, and it tastes like something I planned for. I make a quick roasted poblano crema, and it's so delish paired with this rotisserie chicken quesadilla, but you can serve it with plain sour cream and pickled jalapeños.
Why You’ll Love This Recipe
- A smart way to use up leftover rotisserie chicken
- Peppers and onions add freshness without extra effort
- Ready in minutes with just a skillet
- Works for lunch, dinner, or even a late-night snack
Ingredients
Base
- Burrito-size flour tortillas – Large enough to hold plenty of filling
- Butter – For crisping the tortillas on the griddle
Protein
- Rotisserie chicken – Diced, about ½ cup per quesadilla. Cold chicken works fine if you are using leftovers since it will warm up inside the quesadilla
Vegetables
- Fajita mix – Sweet onion and bell peppers, sliced and seared until softened with a little char
Cheese
- Oaxaca – For that melty stretch
- Monterey Jack – For creamy richness
- Both shredded at home for the best melt
Roasted Poblano Crema
- Roasted poblano pepper – Peeled, seeded, and diced very fine
- Lime juice – Freshly squeezed
- Salt – To balance
- Cilantro – Finely chopped for freshness
- Sour cream – To bring everything together into a dipping sauce
Instructions
Start by getting the vegetables ready. Slice the onion and bell peppers, then cook them on a hot frying pan or griddle with a little oil. Let them soften and pick up some char around the edges. That char is what makes them taste like real fajitas.
While the veggies cook, make the crema. Roast a poblano at 400°F for about 25 minutes, flipping halfway. Once it cools, peel off the skin, remove the seeds, and dice it very fine. Stir it into sour cream with lime juice, a pinch of salt, and some chopped cilantro. Keep it chilled while you finish the quesadillas so the flavors come together.
For the filling, dice the rotisserie chicken. Leftover chicken straight from the fridge is fine because it will heat up inside the quesadilla. Shred the Oaxaca and Monterey Jack cheese and mix them in a bowl.
Now build the quesadilla. Place a tortilla on a hot skillet and spread a little butter on top. Flip it so the buttered side touches the griddle. On one half of the tortilla, add the chicken, some fajita vegetables, and a good handful of cheese. Fold it over and press gently with a spatula.
Cook until the bottom is golden and the cheese begins to melt. Flip and cook the other side until the tortilla is crisp and the filling is gooey.
Transfer to a cutting board, slice into triangles, and serve right away with the roasted poblano crema for dipping.
What to Serve With Rotisserie Chicken Quesadillas
- Ancho aioli brings a smoky bite.
- Adobo ranch is creamy and just a little spicy.
- Cilantro lime crema keeps things fresh and bright.
If You Like This, You’ll Love These Quesadillas
- Roasted chile relleno quesadilla with fajita veggies and melted cheese
- Stuffed sweet corn poblano quesadillas with corn, poblanos, and cheese
- Pollo asado quesadillas rellenas with seasoned chicken and crisp tortillas
If you make these rotisserie chicken quesadillas with veggie fajitas, leave a comment. I love reading your comments and will try to get back to every single one.
Rotisserie Chicken Quesadillas with Veggie Fajitas and Roasted Poblano Crema
Ingredients
Equipment
Method
- Shred Oaxaca and Monterey Jack cheese and mix together. Dice rotisserie chicken. Slice onion and peppers. Roast poblano pepper at 400°F for 25 minutes, flipping halfway, then peel, deseed, and dice finely.
- Heat a skillet over medium-high. Cook onions and peppers with a little oil until softened and slightly charred. Remove and set aside.
- In a small bowl, mix sour cream, diced roasted poblano, lime juice, salt, and cilantro. Stir until combined and refrigerate until ready to use.
- Heat skillet or griddle over medium. Place tortilla directly on the hot surface and spread butter on the top side. Flip so buttered side is down. On one half of the tortilla, layer ½ cup chicken, a spoonful of fajita vegetables, and ½ cup of the cheese mixture. Fold tortilla in half and press lightly.
- Cook for 2 to 3 minutes until golden and cheese begins to melt. Flip and cook the other side until crisp. Repeat with remaining tortillas.
- Cut quesadillas into triangles and serve hot with roasted poblano crema.
