Ingredients
4 large flour tortillas
2 cups shredded rotisserie chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 chipotle pepper in adobo, finely minced
1 tablespoon adobo sauce
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 cup sour cream
1/4 cup salsa
Instructions
Preheat skillet or griddle to medium heat
Heat olive oil in the skillet
Sauté diced onion and bell pepper until softened
Stir in cumin, chili powder, and garlic powder
Add shredded rotisserie chicken, minced chipotle pepper, and 1 tablespoon of adobo sauce. Cook until mixture is heated through
Place 1/2 cup Monterey Jack and 1/2 cup cheddar on half of a tortilla
Spread chicken mixture over cheese
Fold tortilla to form a half-moon shape
Cook 3-4 minutes on each side until golden and crisp
Repeat with remaining tortillas
Serve with sour cream and salsa
Notes
Flour tortillas hold fillings better than corn
can substitute cheddar with mozzarella or pepper jack
add avocado slices for extra creaminess
store leftovers chilled for up to 2 days
seal tortillas in aluminum foil during storage to retain moisture
- Prep Time: 10
- Cook Time: 15
- Category: Quick Chicken
- Method: Pan-Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg