Chicken and Green Chile Quesadillas

One of my go-to quick dinners is quesadillas. They are fast to make and are a great way to use up leftovers I may have in my fridge.

I recently had some rotisserie chicken in my fridge that I wanted to do something with and I immediately thought quesadillas. I also had some green chiles in my fridge so I decided to use them too. My son introduced me to Hatch Valley 505 flame roasted green chilies in a jar. If you can get your hands on a jar they are definitely worth it. They are the next best thing to fresh roasted ones. They add so much more flavor than the ones I would usually buy in a can.

Then you have to have cheese. I usually always have a blend of Monterrey jack and cheddar in my fridge, so that is what I used.  Then it was amazing served up with a guacamole dip! These make a great dinner of lunch!

Chicken and Green Chile Quesadillas |

Chicken and Green Chile Quesadillas
  • 2 cups of diced cooked chicken
  • 1 ( 4 oz) can or ½ cup fire roasted green chiles
  • 8 flour burrito sized tortillas
  • 4 Tbsp melted butter
  • 2 cups of shredded cheese (I used a blend of cheddar and Monterrey jack)
  • guacamole
  1. In a bowl, mix the chicken and green chiles together.
  2. Brush a tortilla with butter. Place butter side down in a skillet. Top tortilla with ½ cup shredded cheese followed by a heaping ½ of chicken. Top with a tortilla and brush tortilla facing up with butter.
  3. Cook over medium heat until golden. Then flip with a pancake turner and cook the other side.
  4. Remove from pan and cut into 4 wedges and serve with guacamole. Repeat with remaining ingredients until all 4 quesadillas are made. Serves 4.


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