Name: Chicken and Cheese Quesadillas #SundaySupper
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 8 inch tortillas; ½ rotisserie chicken, shredded; 8 ounces shredded cheese (I used a Mexican blend); Roasted or sautéed vegetables (I used onions and cauliflower, but anything, even a handful of fresh spinach would work)

Ingredients

Scale

4 8 inch tortillas
½ rotisserie chicken, shredded
8 ounces shredded cheese (I used a Mexican blend)
Roasted or sautéed vegetables (I used onions and cauliflower, but anything, even a handful of fresh spinach would work)

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Instructions

Preheat oven to 400 degrees F. Place two tortillas on aluminum foil or a baking sheet. Foil means easy clean up! Top tortillas with a handful of cheese, evenly distributed. Add chicken and vegetables and top with additional cheese. Place a tortilla on top of each quesadilla.
Bake for about 10 minutes until top tortilla is slightly crispy and cheese is gooey and melty. It should be very hot.
Serve immediately. Quesadillas may also be stored in an airtight container in the refrigerator for up to 3 days. Warm in the microwave about 1 ½ minutes until very hot.

Prep Time: 5 minutes
Cook Time: 10 minutes