Ingredients
Cheese Mixture
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
Filling
- 2 cups leftover finely shredded rotisserie chicken
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1 ½ tablespoons vegetable oil, divided
- 6 (8-inch) flour tortillas, warmed
For Serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to keep the quesadillas warm after cooking.
- Mix Cheeses: In a medium bowl, combine the shredded sharp cheddar and pepper jack cheeses evenly.
- Heat Skillet: Place a large cast iron skillet over medium-low heat and add 1 teaspoon of vegetable oil, allowing it to warm up.
- Assemble Quesadilla: Place one tortilla into the skillet, then sprinkle approximately 1/3 cup of the cheese mixture evenly over the tortilla. Add 1/3 cup of shredded chicken onto half of the tortilla and season with kosher salt and freshly ground black pepper to taste.
- Cook and Fold: Let the quesadilla cook until the cheeses are melted and the underside is golden brown, about 3 to 4 minutes. Gently fold the tortilla in half, pressing lightly to seal the quesadilla.
- Keep Warm: Transfer the cooked quesadilla to the preheated oven to keep warm. Repeat the process using the remaining vegetable oil and tortillas to make a total of six quesadillas.
- Serve: Serve the warm quesadillas with guacamole, pico de gallo, and sour cream on the side for dipping or topping.
Notes
- Use leftover rotisserie chicken for a quick and flavorful filling.
- Keeping quesadillas warm in the oven prevents them from becoming soggy.
- Adjust seasonings according to taste, adding more pepper or salt as preferred.
- Cast iron skillet ensures even heating and crispiness.
- Feel free to add extra fillings like sautéed veggies or beans for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
