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Easy Delicious Rotisserie Chicken Quesadilla Recipe

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This rotisserie chicken quesadilla is crispy, cheesy, and packed with flavor. Made with tender rotisserie chicken, sautéed peppers, and melted cheese, it’s the perfect quick and easy chicken quesadilla recipe for busy weeknights or family dinners. Plus, you can make a spicy chicken quesadilla or a milder version. This recipe is completely customizable!

Slices of rotisserie chicken quesadilla stacked on top of one another. The top is garnished with sour cream and sliced green onion. The stack is on a wooden board lined with parchment paper with a cup of sour cream and lime wedges.

Why These Rotisserie Chicken Quesadillas Are The Best

We had a quesadilla maker growing up, and my sister and I would make cheese quesadillas all the time. One night, there was a leftover rotisserie chicken in the fridge, so we added some shredded chicken to our quesadillas, and it was soooo good. 

I was thinking about those rotisserie chicken quesadillas the other day and wanted to try elevating the flavor even more. And that's how I came up with this recipe that I can't wait to share with you!

I added in some sautéed onions and peppers for a slight sweetness that balances out the slightly spicy pepper jack cheese. To make them even cheesier, I use some sharp cheddar cheese, too.

The part I love the most, though, is that this crispy skillet quesadilla recipe comes together in just 20 minutes!

A hand dipping a slice of rotisserie chicken quesadillas into a cup of sour cream with a spoon. The sauce is on a wooden board lined with parchment paper with additional slices of quesadilla garnished with sliced green onion and lime.

Ingredients

For the Chicken:

  • 1 teaspoon chili powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 cup cooked rotisserie chicken, diced
  • ½ tablespoon extra-virgin olive oil
  • ½ onion, diced
  • ½ red bell pepper, diced
  • ½ orange or yellow bell pepper, diced
  • 1 teaspoon hot sauce (optional)

For the Quesadillas:

  • ¾ cup shredded Pepper Jack or Monterey Jack cheese, divided
  • ⅓ cup shredded sharp cheddar cheese, divided
  • 2 medium tortillas
  • Oil, butter, or nonstick spray (optional for cooking)

An overhead shot of several bowls in various sizes containing ingredients to make rotisserie chicken quesadillas including shredded chicken, tortillas, diced peppers and onion, cheese, and seasonings.

How to Make Rotisserie Chicken Quesadillas

Step 1: Season the Chicken

In a small bowl, mix chili powder, salt, and garlic powder. Coat the rotisserie chicken with half of this seasoning and set aside.

A glass bowl with seasoned rotisserie chicken. The bowl is on a white counter with a white striped napkin.

Step 2: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sprinkle with the remaining seasoning, and cook for 6-8 minutes until softened. Stir in hot sauce for extra spice, then mix the veggies with the seasoned chicken.

A skillet with sauteed diced peppers and onions. The skillet is on a white counter with a white striped napkin.

Step 3: Assemble the Quesadillas

On one half of each tortilla, layer 2½ tablespoon Pepper Jack and 1½ tablespoon cheddar cheese, then add half of the chicken mixture.

An open tortilla with diced peppers, rotisserie chicken, and cheese layered on one side. The tortilla is on a piece of parchment paper on a white counter with a white striped napkin.

Top with another 2½ tablespoon Pepper Jack and 1½ tablespoon cheddar, then fold the tortilla in half.

An open tortilla with diced peppers, rotisserie chicken, and cheese layered on one side. The tortilla is on a piece of parchment paper on a white counter with a white striped napkin.

Step 4: Cook Until Crispy

Wipe the skillet clean and heat over medium-low. Add a little butter or oil if desired. Place the folded edge of the quesadilla down and cook for 4 minutes, then flip and cook for another 2 minutes until golden and crispy.

A skillet with two quesadillas frying in oil. The skillet is on a white counter with a white striped napkin.

Step 5: Slice and Serve

Let the quesadillas cool for a couple of minutes, then slice into three wedges. Serve hot with your favorite toppings like salsa, sour cream, or guacamole.

Three slices of rotisserie chicken quesadilla garnished with sliced green onion. The quesadilla is on a wooden board lined with parchment paper with a small cup of sour cream.

Expert Tips To Make Perfect Chicken Quesadillas

  • Use a Cast Iron Skillet: It gives the tortillas an ultra-crispy texture.
  • Add More Spice: For a spicy chicken quesadilla, add jalapeños or extra hot sauce. 
  • Crispier Quesadillas: Cook on medium-low to avoid burning the quesadillas while maximizing the crispiness of the tortilla shell.
  • Cheese Variety: Mix in smoked gouda or mozzarella for a different flavor twist.
  • Make It a Meal: Pair with Mexican rice, black beans, or a fresh avocado salad. You could even make these Cava pita chips to eat on the side.

Three slices of rotisserie chicken quesadilla garnished with sliced green onion. The quesadilla is on a wooden board lined with parchment paper with a small cup of sour cream.

Rotisserie Chicken Quesadilla Recipe FAQs

What’s the best cheese for quesadillas?

Monterey Jack, Pepper Jack, or cheddar are my favorite shredded cheeses to put in quesadillas, but really any cheese you like works! 

Can I make these in the air fryer?

Yes! Place assembled quesadillas in an air fryer at 375°F and cook for 6-8 minutes, flipping them halfway through.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to keep them crispy.

Can I make this quesadilla gluten-free?

Absolutely! Just swap the flour tortillas for gluten-free tortillas. I love the Misson gluten-free tortilla shells.

A hand dipping a slice of rotisserie chicken quesadillas into a cup of sour cream. The sauce is on a wooden board lined with parchment paper with additional slices of quesadilla garnished with sliced green onion and lime.

My Final Thoughts

These leftover chicken quesadillas made with rotisserie chicken are perfect for a quick lunch, dinner, or even a game-day appetizer. They are extra crispy and cheesy, packed with extra flavor from the ingredient additions I make in this recipe. So whether you keep it simple or spice it up, this restaurant-style chicken quesadilla recipe will quickly become a family favorite! 

More Of The Best Rotisserie Chicken Recipes

Yield: 2 quesadillas

Easy Delicious Rotisserie Chicken Quesadilla Recipe

Slices of rotisserie chicken quesadilla stacked on top of one another. The top is garnished with sour cream and sliced green onion. The stack is on a wooden board lined with parchment paper with a cup of sour cream and lime wedges.

This rotisserie chicken quesadilla is crispy, cheesy, and packed with flavor. Made with tender rotisserie chicken, sautéed peppers, and melted cheese, it’s the perfect quick and easy chicken quesadilla recipe for busy weeknights or family dinners. Plus, you can make a spicy chicken quesadilla or a milder version. This recipe is completely customizable!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 teaspoons chili powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 cup cooked rotisserie chicken, diced
  • ½ tablespoon extra-virgin olive oil
  • ½ onion, diced
  • ½ red bell pepper, diced
  • ½ orange or yellow bell pepper, diced
  • 1 teaspoon hot sauce
  • ¾ cups shredded pepper Jack or Monterey Jack cheese, divided
  • ⅓ cup shredded sharp cheddar cheese, divided
  • 2 medium tortillas
  • Oil, butter, or nonstick spray optional for cooking

Instructions

    1. In a small bowl, mix the chili powder, salt, and garlic powder. In another bowl, coat the chicken with half of this mixture and set aside.

    2. Heat oil in a large skillet over medium heat. Add the onion and bell peppers. Sprinkle with the remaining spices and sauté for 6–8 minutes until the onions are translucent and brown and the vegetables are crisp-tender. Add hot sauce if desired. Transfer the vegetables to the chicken bowl and mix.

    3. For each quesadilla, on one half of a tortilla, layer about 2½ tablespoons of pepper jack and 1½ tablespoons of cheddar, then add half of the chicken mixture, and top with another 2½ tablespoons of pepper jack and 1½ tablespoons of cheddar. Fold the tortilla in half.

    4. Wipe the skillet with a paper towel, heat it over medium to medium-low heat (adding a bit of butter or oil if desired), and cook the quesadillas—folded edge down—for about 4 minutes until golden and crisp. Flip and cook the other side for about 2 minutes.

    5. Let the quesadillas cool for a few minutes, then cut each into three wedges. Serve hot with your favorite toppings.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 933Total Fat: 64gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 245mgSodium: 1442mgCarbohydrates: 35gFiber: 4gSugar: 6gProtein: 58g
© Brendan Cunningham
Cuisine: Mexican / Category: All Recipes
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