Quick, cheesy, and loaded with flavor—these Baked Rotisserie Chicken Quesadillas with Veggies are perfect for busy weeknights. Bake them all at once and feed the whole family fast!
When life gets busy but your family still wants something warm, satisfying, and delicious—you need a dinner that checks all the boxes. These Baked Rotisserie Chicken Quesadillas with Veggies are exactly that! They’re meaty, cheesy, packed with flavor, and incredibly easy to pull together. With the help of rotisserie chicken (or any leftover cooked chicken), you can get these on the table in under 30 minutes, making them a weeknight lifesaver.
Corn tortillas give these quesadillas an extra layer of texture and toasty flavor, but you can easily swap in flour tortillas if that’s what your crew prefers. Sautéed onions, red bell peppers, and zucchini bring a fresh veggie boost, and the baking method means you can make a whole batch at once—no standing over a skillet. Perfect for little hands, big appetites, and busy evenings.
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Simple Ingredients and Substitutes
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- Corn Tortillas – I love corn tortillas for the extra flavor, but you can use traditional Flour tortillas as well. Flour tortillas will be softer and more flexible, while corn tortillas give a toasty, slightly crisp texture. I used 6″ tortillas for smaller quesadillas, which allows for variety and smaller servings. You can use large tortillas too.
- Rotisserie Chicken – You can get a rotisserie chicken at most large grocery stores these days. However, pre-cooked or leftover chicken can be shredded and used in this recipe.
- Vegetables – As you will be cooking the veggies before adding them to the quesadillas, you can use anything you love. I used zucchini, red bell pepper, and onion sliced into strips. Other veggies that work well are mushrooms, spinach, squash, or jalapenos for heat.
- Seasonings – I did a simple blend of Salt, Chili Powder, Ground Cumin, and Garlic Powder. You can use taco seasoning if you have it.
- Shredded Cheddar Cheese – Any shredded cheese that melts easily is fine to use here. Cheddar, Monterey jack, Oaxaca, or mozzarella are all great options.
- Your favorite toppings – Sour cream, guacamole, tomatoes, scallions, jalapenos, and olives are all great options.
See recipe card for quantities.
Simple Equipment
For the prep, you will need a cutting board, knife, 1 Medium plate/bowl for shredded chicken, 1 large plate/bowl for veggies.
You will need a large skillet/frying pan for sauteing the veggies. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
Finally, for baking the quesadillas, 1-2 large sheet pans (I use a 17×11).
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
You can get the chicken and veggies prepped, cooked, and ready to assemble 2-3 days in advance.
Pull the chicken meat off the bones and shred it into a plate or bowl.
Thinly slice the bell peppers and onions and place in a bowl. Cut the zucchini into triangle slices and place in the same bowl, but keep separated to one side.
Mix the Chili powder, Cumin, Garlic powder, and salt in a small bowl.
Preheat a large 12” frying pan/skillet on Medium-High heat and add 1 teaspoon olive oil. Add in the onions and peppers, then stir. Cook for 5 minutes until glistening. Then add the sliced zucchini, stir and cook for another 5 minutes. Add the shredded chicken and the mixed seasonings. Stir to combine and to warm the chicken.
Assemble and Bake Rotisserie Chicken Quesadillas
Preheat the oven to 400 F degrees.
Lay out 6-8 tortillas on 2 large sheet pans coated with olive oil.
Over each of the tortillas, sprinkle a layer of cheese.
Then add shredded chicken and cooked veggies.
Last, sprinkle a little more cheese. Then top with the second tortilla and spray or brush all tops with olive oil.
Bake the quesadillas in the oven for 10 minutes.
Take the quesadillas out and cut them into four triangles each, serve with the rice and your favorite toppings. Enjoy!
Talking Tip!
Feeding a crowd? You can create one GIANT quesadilla by overlapping the tortillas so that there is no spaces, top and then layer with more tortillas. Once it’s baked and crispy, you can use a serrated knife to cut it into quesadilla squares!
Quesadilla Variations
The options are endless, really. But here are some fun ideas for inspiration!
- BBQ Chicken Quesadillas – Toss the shredded rotisserie chicken with a little BBQ sauce before layering with cheese and veggies. Serve with ranch or extra BBQ sauce for dipping.
- Buffalo Chicken Quesadillas – Mix chicken with buffalo wing sauce, add cheddar or Monterey Jack, and serve with a side of blue cheese or ranch dip.
- Mediterranean Style – Swap in feta and mozzarella, add spinach, olives, roasted red peppers, and a drizzle of tzatziki on the side.
- Italian Caprese Quesadillas – Use mozzarella and a little pesto instead of the usual seasoning. Add sliced tomatoes and basil along with chicken.
- Breakfast Quesadillas – Mix scrambled eggs with the chicken and veggies, add cheese, and serve with salsa. Perfect for a brunch twist.
Rotisserie Chicken Quesadillas FAQs
Yes, as long as you use corn tortillas (double-check the package since some brands mix flour).
Corn tortillas can crack if they’re too dry. Lightly warm them in the microwave wrapped in a damp paper towel or give them a quick toast in a skillet before assembling.
Absolutely! Assemble them in advance, refrigerate, and then bake when ready. You can also bake fully, cool, and reheat in the oven or air fryer for a quick meal.
Skip the microwave (it makes them soggy). Reheat in the oven at 375°F for about 8–10 minutes or in an air fryer for 3–5 minutes.
You can swap the chicken for shredded or ground beef, pork, turkey, black beans, shrimp, or even tofu.
Yes! Bake them first, cool completely, then wrap individually and freeze. Reheat straight from frozen in the oven at 375°F until hot and crispy.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Baked Rotisserie Chicken Quesadillas with Veggies Recipe
Ingredients
- 16 Corn Tortillas, 6-8 inch or traditional Flour
- 1 Rotisserie Chicken
- 1 Zucchini
- 1 Red or Green Bell Pepper
- 1 Onion
- 1 teaspoon Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 16 oz Shredded Cheddar Cheese
- 2 tablespoon Olive Oil or Cooking Spray
- Your favorite toppings
Instructions
Prep Steps
- PREP CHICKEN & VEGGIES. Pull the chicken meat off the bones and shred it into a plate or bowl. Thinly slice the bell peppers and onions and place in a bowl. Cut the zucchini into triangle slices and place in the same bowl, but keep separated to one side.
- MIX SEASONING. Mix the Chili powder, Cumin, Garlic powder, and salt in a small bowl.
Cooking Steps
- Preheat the oven to 400 F degrees.
- COOK VEGGIES. Preheat a large 12” frying pan/skillet on Medium-High heat and add 1 teaspoon olive oil. Add in the onions and peppers, then stir. Cook for 5 minutes until glistening. Then add the sliced zucchini, stir and cook for another 5 minutes. Add the shredded chicken and the mixed seasonings. Stir to combine and to warm the chicken.
- Lay out 8 tortillas on 2 large sheet pans coated with olive oil. Over each of the 8 tortillas, sprinkle a layer of cheese, then add shredded chicken and cooked veggies. Last, sprinkle a little more cheese. Then top with the second tortilla and spray or brush all tops with olive oil.
- Bake the quesadillas in the oven for 10 minutes.
- Take the quesadillas out and cut them into four triangles each, serve with the rice and your favorite toppings. Enjoy!
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