These have got to be the Best Roasted Chicken Quesadillas, I’ve ever tasted… So delicious. Furthermore, I used the Costco roasted chicken because it is more flavorful. First, I shredded the chicken off the bone, setting aside what I needed for this recipe. And, saved the rest for Pancit (Filipino Noodle Dish). Amazingly, it was very easy to assemble and cook. Although, you can also use grilled chicken, too. However, if you prefer, you can use the fathead recipe here to make low-carb wraps.
What are Quesadillas?
Quesadilla is a ‘turnover’ made with fresh tortilla which can be also described as a flatbread. Furthermore, the name is derived from the word “queso.” Various ingredients are used to fill tortilla; primarily with cheese, epazote (a pungent herb), and pepper, or potatoes. And, if one wants you can add various meats on the inside. So, after the tortilla is filled, it is toasted or fried on a hot griddle without oil, until it turns golden and is served hot. Moreover, literally meaning “little cheesy thing,” quesadillas were developed once Spanish settlers arrived in Mexico in the 16th century.
They brought traditional recipes for savory, filled pastries, but instead of using dough for the crust, they used 2 corn or flour tortillas. Maize was a major staple in the ancient Aztec diet and was used to develop masa, the dough would end up being the foundation for tortillas. They often stuffed them with squash and pumpkin and baked them in clay ovens as a sweet dessert.
You will need:
- toothpicks (to hold tortillas closed while frying)
- frying pan or air fryer (using cooking oil spray)
- Roasted chicken (Costco)
- Kirkland Mexican Cheese Blend (Costco)
- taco seasoning
- lime
- Cilantro
- Salsa Verde
- Low-carb flour tortillas (Costco)
How to make the Best Roasted Chicken Quesadillas
- Note: You will be assembling the ingredients like a sandwich.
- If you are working with a whole roasted chicken. Debone the chicken place in a medium-size bowl and shred it.
- Mix taco seasoning with the shredded chicken meat and set aside.
- Take a piece of parchment or a plate and place one flour tortilla on it, spread shredded chicken over the flour tortilla, Mexican cheese blend. Then add the 2nd tortilla on top.
- Heat a non-stick frying pan on medium-high.
- Next, carefully place the Quesadilla in the heated non-stick frying-pan and cook until lightly browned on one side, carefully flip over and brown the other side.
- Once cooled, cut into 6 slices and serve with your choice of condiments, like guacamole, sour cream, pico de gallo or salsa.
Best Quesadillas with Roasted Chicken
INGREDIENTS
- 2 cups roasted chicken, chopped or sliced
- 2 cups Kirkland Mexican Cheese Blend
- 1 teaspoon taco seasoning
- 1/4 cup Salsa Verde
- 1 tablespoon lime
- Low-carb flour tortillas
- Cilantro, chopped, and a little bit more for garnish (optional)
DIRECTIONS
- If you are working with a whole roasted chicken. Debone the chicken place in a medium-size bowl and shred it.
- Mix taco seasoning with the shredded chicken meat and set aside.
- Take a piece of parchment or a plate and place one flour tortilla on it, spread shredded chicken over the flour tortilla, Mexican cheese blend. Then add the 2nd tortilla on top.
- Heat a non-stick frying pan on medium-high.
- Next, cooking the Quesadillas one at a time, place a Quesadilla in the heated non-stick frying-pan and cook until cheese is melted and the outside is slightly browned on one side, carefully flip over and brown the other side.
- Once cooled, cut into 6 slices and serve with your choice of condiments, like guacamole, sour cream, pico de gallo, or salsa.
NOTE
- Sometimes, when I am in a rush I will use taco seasoning with cayenne pepper, in place of the seasonings.
- Use this Low-carb dough alternative: AKA Fathead dough recipe
- Some veggies used; peppers. onions, avocado, potatoes with chorizo, squash blossoms, mushrooms, etc.
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