This is perfect for those grocery store rotisserie chickens. It's fast and delicious.
This makes a great freezer meal: Prepare and bake as normal. Let cool and place the quesadillas on a baking sheet and freeze. Once frozen, wrap each one with saran wrap and place in a labeled Ziploc bag. To reheat: Unwrap frozen quesadilla and microwave for 2-3 minutes until heated through.
2 1/2 cups cubed cooked chicken
2/3 cup salsa
1/3 cup finely diced red onion
1 Tbs finely chopped garlic
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
Flour tortillas (between 8-10)
1/4 cup melted butter
8oz shredded Monterey Jack cheese
Sour cream for serving
Preheat oven to 375 degrees. In a skillet, saute the onion and garlic in a little olive oil until softened.
Add the chicken to the garlic and onion. Stir to heat through.
Add the salsa, cumin, oregano, and salt. Cook for 5-7 minutes. Set aside.
Butter one side of the tortilla and flip over. Fill with 2 Tbs of chicken filling and sprinkle cheese over top. Fold the tortilla over and press down. Assemble the quesadillas on a baking sheet and bake at 375 degrees for 9-11 minutes until tortilla is lightly browned.
Serve with sour cream, jalapenos, guacamole...whatever you want!