Rotisserie Chicken Quesadilla Recipe
Cinco de Mayo may be over but that doesn't mean Mexican food is no longer in style. In fact, if you make it at home you won't have to wait to get a good seat. Try this delicious Rotisserie Chicken Quesadillas.
Ingredients
- ½ lbs rotisserie chicken shredded
- ¼ cup tomato puree
- ½ tsp smoked paprika
- ¼ cup water
- 2-3 tbsp butter
- ¼ tsp salt adjust to taste
- 8 tortillas medium
- 2 cup mexican cheese blend
- fresh avocado
- lime
Instructions
- In a pan, add shredded chicken with tomato puree, paprika, water and salt
- Bring to boil and simmer on medium until all liquid has been absorbed
- Remove from heat and set aside
- To make quesadilla, heat a flat iron griddle and brush with butter
- Place one tortilla, add 1/4 cup of cheese, followed by 2-3 heaping tbsp of cooked chicken with 1/4 of cup cheese
- Cover with second tortilla and cook on low until cheese has started to melt
- Gently press the the top to seal everything together
- Flip and cook other-side until crispy and brown. Don’t flip until cheese has started to melt or filling will fall out
- Repeat Step 2 to cook all the quesadillas
- Cut each quesadilla in four parts. Serve with fresh avocado and lime on the side
- Serve with fresh avocado and lime on the side
Nutrition
Calories: 546 kcal | Carbohydrates: 32 g | Protein: 34 g | Fat: 31 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 123 mg | Sodium: 1.05 mg | Potassium: 206 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 751 IU | Vitamin C: 2 mg | Calcium: 463 mg | Iron: 3 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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