You know how there are 101 uses for rotisserie chicken? I introduce you to 102. I always have rotisserie chicken on hand. I buy 1 or 2 at a time, remove the skin, debone, cut into pieces & store in quart size freezer bags & defrost as needed.
This is another meal that isn’t a recipe per se, but an assembly with a little bit of this & a little bit of that, tasting as you go to ensure desired flavor, to make your mouth happy. Below is my version.
1/2 of rotisserie chicken
Tex-Mex seasoning (listed under seasonings, on this blog, but otherwise is S&P, garlic powder, & cumin)
Cilantro bunch, chopped
Red onion, chopped
1 fresh jalapeño, stem removed, chopped
Cheese of choice, I’ll use freshly shredded Colby Jack or pick up a bag from the store appropriately labeled quesadilla cheese
Tortillas of choice
In a bowl, season the chicken with the TexMex seasoning; set aside.
Chop together a bunch of cilantro, 1/2 of a red onion, & jalapeño. Add half of the mixture to the seasoned chicken (I use the other half for guacamole!)
Heat a skillet over medium heat. Add butter to the pan or right onto your tortilla, place in the skillet, add cheese, add some of the chicken mixture & wrap other side of tortilla around to make like a taco, toasting each side. Or using two tortillas, add cheese & chicken, & place another tortilla on top, and once toasted on one side, flip to toast the other. Cut into quarters. Serve & enjoy!
Note: if there is leftover mixture, I’ll freeze & label accordingly as chicken quesadilla mix.