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Home » Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

Rotisserie Chicken Quesadillas with Fresh Pico de Gallo

Aug 6, 2021 · 16 Comments

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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.

rotisserie chicken quesadillas with pico de gallo on white serving platter

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.

serving platter with rotisserie chicken quesadilla and toppings

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.

rotisserie chicken on blue plate
  • 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 take the skin off and pull the chicken off of the bones. Since this recipe uses both the 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 not available, cooked and shredded boneless, skinless chicken thighs are an excellent alternative.
    • 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.

ingredients for pico de gallo

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.

pico de gallo mixed in white bowl

Making the Chicken Quesadillas

Step 4

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

shredded chicken - sour cream - taco seasoning on counter

Step 5

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

adding taco seasoning to sour cream in red bowl

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.

mixing shredded chicken with the sour cream mixture

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.

browing the flour tortilla in skillet
folding over flour tortilla in skillet

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.

adding seasoned chicken and cheese to flour tortilla

Step 10

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

chicken quesadilla on baking sheet

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.

serving tray with chicken quesadillas and fresh pico de gallo
Get creative with your chicken quesadillas and add other toppings and fillings.
Click to Tweet
rotisserie chicken quesadilla with pico de gallo on white platter

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.
Follow Blogghetti on Pinterest

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
rotisserie chicken quesadilla with pico de gallo on white platter

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.
5 from 10 votes
Print Pin Rate
Keyword: chicken, chicken quesadillas, pico de gallo, quesadillas, rotisserie chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 Quesadillas

Equipment

  • skillet
  • baking sheet

Ingredients

Taco Seasoning Ingredients

  • 1 tablespoon ground chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon sea salt

Pico de Gallo Ingredients

  • 1 pint (2 cups) cherry or grape tomatoes, diced
  • 1/2 medium red onion, diced
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 1 large lime, juiced
  • 1 – 2 serrano peppers, finely minced (can use jalapenos)
  • 2 -3 large cloves of garlic, minced

Quesadilla Ingredients

  • 2 cups rotisserie chicken meat, shredded
  • 1 cup sour cream
  • 1 1/2 – 2 tablespoons taco seasoning (see above for recipe)
  • salt and pepper, to taste
  • 6 large flour tortillas
  • 1/4 cup unsalted butter, cut into 6 equal-sized pieces
  • 1 1/2 cups Mexican blend shredded cheese
  • 3 tablespoons fresh cilantro leaves, chopped (optional)
  • Serve with lime wedges and diced avocado or guacamole, optional

Instructions

  • 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.
  • Make the Pico de Gallo: Finely, dice the cherry tomatoes, red onion, and serrano peppers. Chop the cilantro (if using). Mince the garlic and juice the lime.
  • 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: Add the shredded rotisserie chicken to a large bowl and set aside.
  • Combine the sour cream and taco seasoning in a smaller bowl and stir to combine.
  • 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.
  • 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 above.
  • 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.
  • 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. If using, add the chopped cilantro at this stage, as well.
  • Fold the tortilla over, as shown, and press down with a spatula to set. Set aside.
  • 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.
  • 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.
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#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!

More from Blogghetti

Appetizers and Game Day Snacks, Appetizers and Snacks, Chicken, Easy Meals chicken, chicken quesadillas, farmers market, pico de gallo, quesadillas, rotisserie chicken

Previous Post: « Sheet Pan Lemon Garlic Shrimp with Asparagus
Next Post: Air Fryer Grilled Peaches »

Reader Interactions

Comments

  1. Sheila Thigpen says

    August 6, 2021 at 9:08 AM

    5 stars
    Great flavor combinations! These quesadillas with pico make a delicious lunch or party appetizer — always a bit hit!

    Reply
  2. Jolene says

    August 6, 2021 at 12:02 PM

    We love quesadillas and I could eat that pico de gallo by the spoonful!

    Reply
  3. Wendy Klik says

    August 6, 2021 at 12:30 PM

    Great idea adding the sour cream mixture to the chicken inside as well as garnishing with it on top.

    Reply
  4. Kathleen Pope says

    August 6, 2021 at 4:56 PM

    5 stars
    Wow, three recipes in one, I am excited to try them all the homemade taco seasoning, pic and those tender juicy quesadillas!!

    Reply
  5. Jennifer says

    August 6, 2021 at 5:29 PM

    5 stars
    Love how easy these quesadillas are to make. They are perfect for Taco Tuesday or anytime we are in the mood for Mexican food.

    Reply
  6. Hezzi-D says

    August 6, 2021 at 8:11 PM

    Great idea to make your own taco seasoning!

    Reply
  7. Karen says

    August 6, 2021 at 11:18 PM

    That photo of the roasted chicken alone made it worth visiting. Your quesadillas sound delicious.

    Reply
  8. Rebecca says

    August 7, 2021 at 1:52 AM

    5 stars
    This quesadilla with pico de gallo was sooo good with the rotisserie style chicken! the taco seasoning really gave it that extra flavor that I’ve been looking for with my quesadillas too!

    Reply
  9. Teri @ The Freshman Cook says

    August 7, 2021 at 1:29 PM

    We use rotisserie chicken on a weekly basis around here! I love how you used them for quesadillas, one of my favorites!

    Reply
  10. Julie Menghini says

    August 7, 2021 at 6:24 PM

    5 stars
    Homemade is best, and that pico is just gorgeous! I like that you used a rotisserie chicken making this recipe quick, easy, and delicious.

    Reply
  11. Amy (Savory Moments) says

    August 7, 2021 at 9:15 PM

    Quesadillas are always a big hit in my house (And they are a favorite of mine). These look great, especially with the Pico de Gallo!

    Reply
  12. Ashley Marie Lecker says

    August 8, 2021 at 9:04 AM

    5 stars
    So smart to use rotisserie chicken! I love how easy it is and the flavor is wonderful as well. The salsa looks incredible!

    Reply
  13. Kathy says

    August 9, 2021 at 11:06 PM

    5 stars
    Gimme all the Pico de Gallo. This was a big hit at our house. My kids ask me to make it again.

    Reply
  14. Amy Nash says

    August 10, 2021 at 9:34 AM

    5 stars
    YUMMY! These quesadillas are so much better than the plain tortilla and cheese my kids usually ask for. I love the added protein of the rotisserie chicken!

    Reply
  15. ashok says

    August 24, 2021 at 5:26 AM

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
  16. Ellen says

    September 18, 2021 at 5:30 PM

    I love meals that start with a rotisserie chicken and my kids love quesadillas so this is a win-win recipe for me.

    Reply

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