Homemade Chicken Quesadilla

Have you ever had a day where you just don’t know what to do with your leftover chicken rotisserie? Well, here’s one of my go-to to finish off the leftover without feeling bored with the flavor. You can completely use it and create a completely new simple dish out of it. Enter the stage: the Simple Chicken Quesadilla, a mouthwatering masterpiece that tantalizes your taste buds with its delightful composition.

This homemade chicken quesadilla is so simple to make, and the taste is not going to be boring. In fact, it is quite the opposite. The chicken quesadilla will be sensational with the succulent and savory rotisserie chicken, drown in gooey cheese, slathered in creamy sauce, and covered in warm crispy tortilla. You’ll experience an explosion of delightful flavor in every bite. So, it doesn’t sound boring, does it?

If you’d like, you can get even more creative by adding vibrant vegetables in your chicken quesadilla. To give you an idea what would be good – you can add sliced bell peppers, onions, diced tomatoes or even come corns. Today, I won’t use any vegetables in my chicken quesadilla, just to keep it simple. And just this simple, already tastes as good. 😊 Let’s get cooking, shall we?

Tool I used:

• Nonstick skillet – Versatile sauté or frying pan that’s compatible to any cooktops including your induction stove.
• Bamboo cutting board – Slick looking, easy to clean, very durable and it comes with three different sizes, so you can just choose which one to use according to your needs.

Tip: The secret of a good chicken quesadilla, in my opinion, is in the sauce. Adjust seasoning of the quesadilla to your liking. If it is too sour, add a bit more ketchup. If the spices are too strong, add a bit more mayonnaise. Also, you can use variation of cheese, such as mozzarella, Mexican blend cheese, and so on.

Ingredient:

• 1 pack of flour tortilla
• Rotisserie Chicken – Deboned and shredded
• 1 cup cheddar cheese
• 1 cup Monterey Jack cheese

Quesadilla sauce:

• 1 teaspoon chili powder
• 2 teaspoons garlic granules
• 2 teaspoons onion powder
• 4 teaspoons paprika powder
• 4 teaspoons cumin
• 1 lemon + jest
• 4 tablespoons Greek yogurt
• 6 tablespoons mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon salt

Direction:

• Add all the quesadilla sauce ingredients into a bowl. Give it a good stir. Adjust seasoning to your liking. If it is too sour, add a bit more ketchup. If the spices are too strong, add a bit more mayonnaise. Set aside. Any leftover can be stored in an airtight container and can last up to 3 months.
• Place a piece of tortilla on a flat surface. It can be on a plate or on a cutting board.
• Add about 1 to 1.5 tablespoon of quesadilla sauce on top of the tortilla and spread it evenly.
• Place the tortilla onto the pre-heated pan.
• Sprinkle some Monterey Jack cheese and cheddar cheese on top.
• Also, add shredded chicken to the top. Place another tortilla on top to cover all the surface.
• Flip it so that you won’t burn the tortilla at the bottom. Let it cook for another half a minute or until the cheese are melted.
• Turn off the heat. Set aside and cut it when it cools down a bit. Enjoy!