Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 2 cups (225g) shredded Mexican blend cheese (Monterey Jack and Cheddar)
  • 2 tbsp (30g) cream cheese, softened
  • 1 tsp (5g) taco seasoning
  • 1/4 cup (60ml) diced red onion
  • 1/4 cup (60ml) diced pickled jalapeños
  • 4 large (10-inch) flour tortillas
  • 2 tbsp (30g) unsalted butter, melted

Instructions:

  1. In a medium bowl, combine the shredded rotisserie chicken, taco seasoning, diced red onion, and pickled jalapeños. Fold in the softened cream cheese until the chicken is lightly coated to act as a binder.
  2. Lay a tortilla flat on a clean surface. Sprinkle a thin layer of shredded cheese over the entire surface. Add a generous scoop of the chicken mixture to one half of the tortilla, then top with another sprinkle of cheese. Fold the tortilla in half to create a semi-circle.
  3. Heat a skillet over medium-high heat and brush the surface with a small amount of melted butter. Place the quesadilla in the pan and press down firmly with a spatula for 2–3 minutes per side until mahogany-colored and the cheese is bubbling.