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side view of Rotisserie Chicken Quesadillas
Olga

Rotisserie Chicken Quesadillas with Veggie Fajitas and Roasted Poblano Crema

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Quesadillas filled with leftover rotisserie chicken, peppers, onions, and cheese, cooked in a skillet until golden and melty.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 tortillas
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mexican, Tex-Mex
Ingredients Equipment Method

Ingredients
  

Base
  • 4 burrito-size flour tortillas
  • 2 tbsp butter
Protein
  • 2 cups diced rotisserie chicken ½ cup per quesadilla, cold leftovers are fine
Vegetables
  • 1 sweet onion sliced into strips
  • 2 bell peppers sliced into strips
  • 1 poblano pepper roasted at 400°F for 25 minutes and finely diced
Cheese
  • 1 cup shredded Oaxaca cheese
  • 1 cup shredded Monterey Jack cheese
Roasted Poblano Crema
  • ½ cup sour cream
  • Juice of ½ lime
  • Pinch of salt
  • 1 tbsp chopped fresh cilantro
  • Finely diced roasted poblano from above
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder

Equipment

  • 1 Oven
  • 1 Skillet or Griddle
  • 1 Box grater
  • 1 Mixing Bowl
  • 1 Knife and Cutting Board

Method
 

  1. 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.
  2. Heat a skillet over medium-high. Cook onions and peppers with a little oil until softened and slightly charred. Remove and set aside.
  3. In a small bowl, mix sour cream, diced roasted poblano, lime juice, salt, and cilantro. Stir until combined and refrigerate until ready to use.
  4. 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.
  5. 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.
  6. Cut quesadillas into triangles and serve hot with roasted poblano crema.

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