Notes

If you don’t have shredded rotisserie chicken on hand, you can saute 1 pound of boneless, skinless chicken breast instead! Season chicken with salt, pepper and a 1/2 teaspoon of cumin and saute chicken in olive oil over medium-high heat until cooked through. Then dice and add it to the filling mixture.

You could skip the chicken all together if you want to make these quesadillas vegetarian. Add a can of corn or some sauteed peppers in place of the chicken.

Just don’t go crazy with the fillings! If you’re going to switch up the ingredients, keep the proportions the same! If you try to fill this quesadilla with too much, it will end up soggy and overstuffed. A 1/2 cup of filling per quesadilla is the sweet spot.

Use soft taco size flour tortillas. They are the easiest to work with and are the best size for fitting the most quesadillas on one baking sheet.

Use a good melting cheese. I like to use pepper jack to add a little heat, but Monterey jack or Queso Chihuahua (a white Mexican melting cheese) also taste great and melt very well.