Ingredients
Filling
- 12 ounces shredded chicken from a rotisserie chicken or using this Shredded Chicken
- 1/2 cup salsa or more, homemade Fire Roasted Salsa or your favorite store brand
- 2 green onions very thinly sliced
- 1/4 cup finely chopped fresh cilantro
- 4 ounces canned roasted and diced green chiles drained
- 8 ounces Monterey Jack cheese shredded
Quesadillas
- 2 tablespoons vegetable oil such as avocado oil or other high heat, neutral oil
- 4 8-inch flour tortillas
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425 °F (218 °C) and line a rimmed baking sheet with foil for easy cleanup.
- Mix the Filling: In a large bowl, combine the shredded chicken and salsa, tossing to coat the chicken evenly. Add the thinly sliced green onions, chopped cilantro, drained diced green chiles, and shredded Monterey Jack cheese. Gently stir everything together until well combined.
- Assemble Quesadillas: Lay the flour tortillas flat on a clean surface. Spread one-fourth of the shredded chicken mixture over one half of each tortilla, leaving about a 1/2-inch border around the edge. Fold the tortillas over the filling to create a half-moon shape and press down gently to compact the filling inside.
- Oil the Tortillas: Brush the visible tortilla halves with 1 tablespoon of oil. Place the oiled side down on the prepared baking sheet in a single layer with the rounded edge facing toward the center of the baking sheet. Brush the other side of the tortillas with the remaining 1 tablespoon of oil.
- Bake the Quesadillas: Bake in the preheated oven for 10 minutes or until the quesadillas start to brown. Carefully flip each quesadilla using a spatula, pressing down gently to compact them. Bake for an additional 5 minutes until golden brown and crisp.
- Rest and Serve: Remove the baking sheet from the oven and let the quesadillas rest on a cooling rack for 5 minutes to set. Using a pizza cutter or a sharp knife, cut each quesadilla into 4 wedges and serve warm.
Notes
- If you want to roast your own chiles, see the Green Enchilada Sauce post for detailed roasting instructions.
- Using a rotisserie chicken saves time and adds great flavor, but you can use any cooked shredded chicken.
- Adjust salsa quantity based on your preferred level of sauciness.
- Brush oil carefully to ensure quesadillas become crisp and golden in the oven without burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
