SERVES 4
TOTAL TIME: 30 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken. Cooling the quesadillas slightly before cutting and serving is important; straight from the oven, the cheese is molten and will ooze out. Serve with sour cream, guacamole, and salsa.
|
2 |
tablespoons vegetable oil |
|
2 |
cups shredded rotisserie chicken |
|
1 |
teaspoon taco seasoning |
|
6 |
ounces shredded Mexican cheese blend (1½ cups) |
|
½ |
cup prepared salsa |
|
¼ |
cup minced jarred pickled jalapeños (optional) |
|
4 |
(8-inch) flour tortillas |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine chicken, taco seasoning, cheese, salsa, and jalapeños, if using, in bowl.
2. Spread chicken filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas in half over filling, and press firmly to compact. Lay quesadillas on prepared baking sheet and brush tops with remaining 1 tablespoon oil.
3. Bake until tops of tortillas begin to brown, about 10 minutes. Flip quesadillas over, press lightly with spatula to compact, and continue to bake until crisp and golden on second side, about 5 minutes. Let cool slightly before serving.
VARIATION
BLACK BEAN AND CORN QUESADILLAS
Substitute 1 (15-ounce) can rinsed black beans and ½ cup frozen corn, thawed, for chicken. Mash one-third of beans with potato masher before adding to filling.