Rotisserie Chicken Quesadillas
Fajita style peppers and onions with pulled rotisserie chicken inside golden brown tortillas.
Servings: 8 Quesadillas
Calories: 390kcal
Ingredients
- 3 Bell Peppers cut into strips
- 1 Red Onion cut into strips
- 1 pound Rotisserie Chicken
- 2 Tablespoons Hot Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt
For the Quesadillas
- 1 Tablespoon Olive Oil or Cooking Spray
- 8 Flour Tortillas
- 12 oz Shredded Pepper Jack Cheese
Instructions
- Cook the veggies. Toss the sliced peppers and onion together and air fry for 10 minutes at 450ºF or your air fryer's hottest setting. Or sauté the veggies over medium-high heat with a teaspoon of olive oil. You're looking to soften the veggies and pick up a bit of browning.
- Add the chicken and seasoning. Toss the veggies with the chicken, spices, salt, and hot sauce. Air fry or sauté an additional 2-3 minutes to heat the chicken.
- Prep the pan. Heat a nonstick skillet or griddle over medium-low heat. Add a bit of cooking spray or tiny bit of oil to the pan before adding a tortilla.
- Assemble the quesadillas. Add 1.5 oz (42g) of cheese to each tortilla in an even layer. Add 3.5 oz (about 100g) of the chicken mixture to one side of the tortilla. Use a spatula to fold the tortilla over to seal once the cheese begins to melt. Cook until golden brown on both sides.
- Serve. Slice into triangles or serve unsliced with your choice of garnishes.
Notes
I used standard flour tortillas, but you can use high fiber tortillas like Mission Carb Balance to reduce the carb and calorie content.
To reheat leftover quesadillas, I like to air fry at 325ºF for 8-10 minutes until the filling is heated through and the tortillas are nice and crispy again.
Nutrition
Serving: 1quesadilla | Calories: 390kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g