Rotisserie Chicken Quesadillas

If you’ve got leftover rotisserie chicken in the fridge (either store-bought or my homemade rotisserie chicken recipe), these cheesy quesadillas need to be next on your list. They’re quick to throw together, super versatile, and crisp up beautifully in a hot skillet for that perfect golden crunch.

Just a few simple ingredients and you’ve got a warm, melty quesadilla that everyone at the table will love. Pair it with your favorite dipping sauces like guacamole, salsa roja, or my zesty Taco Bell spicy ranchero sauce and dig in.

🥘 Ingredients

• Cooking Oil – Just enough to lightly coat the skillet and crisp up the tortillas without making them greasy. You can use extra virgin olive oil (EVOO), ghee, or your preferred high-heat cooking oil.
• Rotisserie Chicken – Use leftover shredded rotisserie chicken for a quick, flavorful filling that’s already cooked and ready to go.
• Flour Tortillas – Large flour tortillas crisp up perfectly in the skillet while holding all that cheesy chicken goodness.
• Mexican Cheese Blend – A Mexican blend of shredded cheeses like cheddar cheese and Monterey Jack cheese adds tons of flavor and that irresistible cheese pull. Shredding your own cheese will give you the best, meltiest results. Read more about my favorite melting cheeses here.
• Seasoning (optional) - Use salt and pepper to taste to keep this really simple, or season the shredded rotisserie chicken meat with my tasty homemade taco seasoning, or chicken taco seasoning mix. I make both with common pantry staples like paprika, cumin, chili powder, garlic powder, and other common spices that you likely have already.

🔪 How To Make Rotisserie Chicken Quesadillas

You'll need your measuring utensils, a large skillet, and a spatula to make these quesadillas.

Using tortillas stacked on top of each other will make 4 large quesadillas. If you fold your tortillas, you'll get 8 half-quesadillas.

Step 1: Prep. Start by heating 1 tablespoon of cooking oil in a large skillet over medium-high heat. While it’s warming up, season 1 pound (453.59 grams) of shredded rotisserie chicken with the optional 1 tablespoon of chicken taco seasoning or salt & pepper, if using. Stir to combine.

Step 2: Assemble the quesadillas. Lay out one of the 8 large flour tortillas and sprinkle about ¼ of the 1 cup (112 grams) of shredded Mexican cheese blend evenly over it.

Add a generous portion of the seasoned chicken on top, then sprinkle on a bit more cheese to help it all stick together.

Place a second tortilla on top and press it down gently to hold everything in place. Repeat this process to make 4 full quesadillas.

Step 3: Cook until crispy. Carefully place one assembled quesadilla into the hot pan and press down lightly with a spatula. Cook for 3 to 4 minutes per side, until the tortillas are golden brown and crisp and the cheese has completely melted.

Step 4: Slice and serve. Transfer the quesadilla to a cutting board and let it rest for 1 to 2 minutes before slicing into halves or wedges. Serve warm with your favorite dips like sour cream, creamy guacamole or my easy cream cheese salsa dip.

💭 Angela's Pro Tips & Recipe Notes

• Crisp the chicken. I like to toss the pulled rotisserie chicken into a hot skillet for a few minutes before assembling the quesadillas. It adds a bit of golden crisp around the edges, warms the meat all the way through, and helps the cheese melt faster when it hits the heat.
• A little seasoning never hurts. For the best flavor, add the chicken to a large bowl and season it with my homemade chicken taco seasoning. It only takes a second but adds a ton of savory, smoky depth that really makes these quesadillas pop. 
• Stack or fold, your choice. I usually go with the classic method: two tortillas stacked and pressed together with a spatula while they cook. But if you prefer less mess (or want a smaller serving), folding one tortilla in half works just as well.
• Feel free to add veggies. If you like more than meat and cheese in your quesadillas, bell peppers and onions are always a great addition. Whip up a quick batch of my sauteed peppers & onions or roasted peppers & onions. Homemade pico de gallo with crisp red onions would be tasty, too. Sometimes we add corn or avocado, but with avocado you have to make sure the quesadillas are cooked and eaten right away. 
• More variations. You can use this method for any quesadillas really. Beef, chicken, pork, as long as the meat is already cooked. A layer of black beans (drained well) or refried beans is always delicious and a hit with the kids.
• Keep them warm for serving. If you’re cooking a big batch, place the finished quesadillas on a baking sheet in a low oven (around 200°F/95°C) to keep them warm and crispy while you finish the rest.

🥡 Storing & Reheating

Cool quesadillas completely, then store in a shallow airtight container, separated by sheets of parchment paper, in the fridge for up to 5 days.

Freezing

To freeze, place in a zip top freezer storage bag with parchment paper between layers and freeze for up to 3 months.

Reheating

For best crispy results when reheating, use your air fryer! Set the heat to 350°F/175°C and heat until warmed to your satisfaction.

Alternatively, you can warm leftover quesadillas in a skillet over medium heat for a few minutes per side, or bake in a 350°F (175°C/Gas Mark 4) oven for about 10 minutes. For quick reheating, microwave single portions in 30-second bursts.

📖 Recipe Card