Rotisserie Chicken Quesadillas

About This Recipe

Fajita style peppers and onions with pulled rotisserie chicken inside golden brown tortillas.

Ingredients

• 3 Bell Peppers, cut into strips
• 1 Red Onion, cut into strips
• 1 pound Rotisserie Chicken
• 2 Tablespoons Hot Sauce
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Kosher Salt
• 1 Tablespoon Olive Oil or Cooking Spray
  for quesadillas
• 8 Flour Tortillas
• 12 oz Shredded Pepper Jack Cheese

Instructions

1. Cook the veggies: Toss the sliced peppers and onion together and air fry for 10 minutes at 450ºF or your air fryer's hottest setting. Or sauté the veggies over medium-high heat with a teaspoon of olive oil. You're looking to soften the veggies and pick up a bit of browning.
2. Add the chicken and seasoning: Toss the veggies with the chicken, spices, salt, and hot sauce. Air fry or sauté an additional 2-3 minutes to heat the chicken.
3. Prep the pan: Heat a nonstick skillet or griddle over medium-low heat. Add a bit of cooking spray or tiny bit of oil to the pan before adding a tortilla.
4. Assemble the quesadillas: Add 1.5 oz (42g) of cheese to each tortilla in an even layer. Add 3.5 oz (about 100g) of the chicken mixture to one side of the tortilla. Use a spatula to fold the tortilla over to seal once the cheese begins to melt. Cook until golden brown on both sides.
5. Serve: Slice into triangles or serve unsliced with your choice of garnishes.