“I have been trying to find different ways to use leftover Costco rotisserie chicken as well as utilize odds and ends hanging around the kitchen. This recipe was born out of that mindset. This quesadilla is substantial enough to be a main course, or it could be served as an appetizer as well. The Chipotle Cream Sauce is what brings this to the next level.” – April Ferre
Killer Chicken Quesadillas
Ingredients
For the Chicken:
- Uncooked Chicken Breast, Or Shredded Rotisserie Chicken Breast
- Smoky Mexican Marinade
For the Vegetable Mix:
- Olive Oil
- Onion Chopped
- Jalapeño Finely Diced
- Mushrooms Sliced
- Canned Diced Tomatoes
Other Ingredients:
- Butter
- Large Tortillas
- Colby Jack Cheese Shredded
- Cilantro Chopped
- Chipotle Cream Sauce
Instructions
Prepare the Chicken:
- If using uncooked chicken breasts, dice the chicken breast small, the size that you are going to want to fill your quesadilla with. Marinate the chicken for at least an hour or overnight. Sauté the diced chicken in some of the marinade until cooked through.
- Alternatively, toss pre-cooked, shredded rotisserie chicken breast with a little of the marinade just to coat. Let stand for 30 minutes.
Prepare the Vegetable Mix:
- Heat olive oil in a saucepan over medium heat. Sauté onion, jalapeño and mushrooms until tender.
- Towards the end of cooking, add in diced tomatoes and prepared chicken and cook long enough to heat through. Remove to a bowl.
Assemble the Quesadilla:
- In a large fry pan, melt butter. Place tortilla in melted butter and on one half of the tortilla add shredded cheese. Top with chicken and vegetable mix and sprinkle with cilantro.
- Fold the other half of the tortilla over the top. Cook the quesadilla until the bottom is golden brown and crispy. Carefully flip the quesadilla over and do the same for the other side.
- Remove from the fry pan to a cutting board and allow to cool slightly. Cut the quesadilla into thirds and serve with chipotle cream sauce.
2024 Original Recipe – April Ferre
