Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

Rotisserie Chicken Quesadillas with Fresh Pico de Gallo uses store-bought shortcuts to get dinner on the table in under 35 minutes, from start to finish.

It’s the final day of #FarmersMarketWeek and we’re still bringing you the best recipes to make from everything you can find there! If you missed the recipes on Monday and Wednesday you can find them below. Plus, at the end of the posts you will find more Farmers Market recipes to save.  You can also follow the hashtag on social media to catch others you may miss.

This week I’ll be sharing these delicious recipes:

• Monday – Mexican Street Corn
• Wednesday – Lemon Garlic Shrimp with Asparagus
• Friday – Rotisserie Chicken Quesadillas with Fresh Pico de Gallo (today’s recipe)

Many of the ingredients for the recipes can be found at your local farmer’s market or grocery stores or your CSA boxes, or as I do quite often from my Misfit box. I love to stop at the roadside stands to get fresh vegetables and fruits, too.

Shortcuts Secrets to Making These Rotisserie Chicken Quesadillas

For this chicken quesadilla recipe, I chose to use items that I found in my grocery store and from Misfit Market box. I absolutely love making Pico de Gallo and using it on just about everything from tacos to bruschetta.

The chicken used in this recipe is rotisserie chicken from the grocery store. Such a brilliant idea to use already cooked chicken that has been seasoned. All you need to do is remove the skin and pull the chicken off the bones. Since this recipe uses white and dark meat, you’re not wasting any of the meat. The dark meat is juicer and gives even more flavor. If rotisserie chicken is unavailable, you can use Shredded Chicken Thighs Instant Pot instead.

Bonus Tip: Buy two rotisserie chickens – one for this recipe and then take the meat off the other one and freeze it for another recipe.

This recipe is very easy to prep, but if you’re still running short on time here’s a few tips.

• Check the produce section for already diced onions and tomatoes
• Use jarred already minced garlic
• Don’t have all of the ingredients for the taco seasoning? Use a prepacked one.

Ingredients for Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

Taco Seasoning Ingredients:

• chili powder
• ground cumin
• ground coriander
• garlic powder
• smoked paprika
• chipotle powder
• black pepper
• sea salt

Pico de Gallo Ingredients:

• cherry or grape tomatoes
• medium red onion
• fresh cilantro leaves
• lime
• serrano peppers
• large cloves garlic
• Sea salt and black pepper, to taste

Quesadilla Ingredients:

• rotisserie chicken meat
• sour cream
• taco seasoning (see above)
• Sea salt and black pepper, to taste
• flour tortillas
• unsalted butter
• Mexican blend cheese
• fresh cilantro leaves, chopped (optional)
• To Serve:
• 2 large limes, cut into wedges
• Diced avocado or guacamole

How to Make the Taco Seasoning

Step 1

Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Prepare the taco seasoning by combining all ingredients in a small bowl and stir to combine. Set aside.

Pro Tip: Make a double or triple batch of the taco seasoning and store in an airtight container to use in your recipes.

How to Make Pico de Gallo

Step 2

Finely, dice the cherry tomatoes, red onion, and serrano peppers. Chop the cilantro (if using). Mince the garlic and juice the lime.

Step 3

Then combine all ingredients, including the salt and pepper, in a medium glass or other non-reactive bowl and stir to combine. Set aside.

Making the Chicken Quesadillas

Step 4

Add the shredded rotisserie chicken to a large bowl and set aside.

Step 5

Combine the sour cream and taco seasoning in a smaller bowl and stir to combine.

Step 6

Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper, to taste. Toss to combine and set aside. Be sure to reserve the remaining seasoned sour cream for serving.

Step 7

Heat a large, non-stick skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla to the hot skillet and toast on one side for about 1 minute, or just until golden brown, as shown.

Step 8

Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla.

Step 9

While the second tortilla is toasting, add one-sixth of the seasoned chicken meat and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla. Note: If using, add the chopped cilantro at this stage, as well.

Step 10

Fold the tortilla over, as shown, and press down with a spatula to set. Set aside.

Step 11

Repeat Steps #7 – #10 until all tortillas are toasted, filled, and arranged on the prepared baking sheet. Place the large, rimmed baking sheet in the pre-heated oven for 8-10 minutes, or just until the cheese is melted and the quesadilla is heated through.

Step 12

Remove from oven and cool slightly before cutting each quesadilla into thirds. Sprinkle with some fresh cilantro and serve immediately with lime wedges, diced avocado (or guacamole), the Pico de Gallo, and the remaining seasoned sour cream on the side.

Tips, Tricks, and FAQs

• The chicken used in this recipe is rotisserie chicken from the grocery store. Such a brilliant idea to use already cooked chicken that has been seasoned.
• If rotisserie chicken is not available, cooked and shredded boneless, skinless chicken thighs are an excellent alternative.
• Buy two rotisserie chickens – one for this recipe and then take the meat off the other one and freeze it for another recipe.
• This recipe is very easy to prep, but if you’re still running short on time here’s a few tips. Check the produce section for already diced onions and tomatoes in plastic containers.
• Use jarred already minced garlic.
• Don’t have all of the ingredients for the taco seasoning? Use a prepacked one.

Other Quick Chicken Recipes You May Enjoy

These recipes all can be made from store-bought rotisserie chicken.

• Chicken Cordon Bleu Casserole
• Donna’s Chicken Divan Casserole
• Easy Chicken Pot Pie Hand Pockets

#FarmersMarketWeek Recipes

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner
• Parmesan Roasted Zucchini Boats by Family Around the Table
• Zucchini Crisp by Kate’s Recipe Box

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker

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Enjoy!