Baked Rotisserie Chicken Quesadillas with Veggies Recipe
These Baked Rotisserie Chicken Quesadillas with Veggies are a fast and flavorful dinner made with shredded chicken, sautéed peppers, onions, and zucchini, all layered with melty cheese in corn (or flour) tortillas. Instead of pan-frying, they’re baked to crispy perfection—making it easy to cook a whole batch at once for a crowd-pleasing family meal.
Servings 4
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!
