Poultry

Easy Oven Quesadillas

These are the kind of weeknight dinners that hit every time. You melt one Challenge Unsalted Butter Cube, mix in taco seasoning, toss in rotisserie chicken, and let the oven do the rest. Instead of layering two tortillas, we go for the fold-over method—simpler, crispier, and easier to eat. Brush the tortillas with butter or avocado oil for that golden finish, and don’t skip the dips—guacamole, salsa, sour cream, or avocado crema are all perfect here.

Prep

Cook

Servings

Level

Easy

Ingredients

1 Challenge Unsalted Butter Cube (4 tablespoons), melted
1 packet taco seasoning
2 to 3 cups shredded rotisserie chicken
2 cups shredded cheese (cheddar, Monterey Jack, or a blend) 8 small flour tortillas
avocado oil or more melted butter, for brushing
Optional add-ins: frozen corn, black beans, chopped spinach, or leftover cooked veggies
For serving: avocado crema, guacamole, salsa, or sour cream

Directions

1

Preheat the oven to 375°F and line a sheet pan with parchment paper.
2

In a large bowl, mix the melted butter with taco seasoning.
3

Add shredded rotisserie chicken to the bowl and toss until evenly coated.
4

Lay tortillas flat on a clean surface.
5

On one half of each tortilla, sprinkle a bit of cheese, add some of the chicken mixture, any optional add-ins, and a little more cheese.
6

Fold the tortilla over to create a half-moon.
7

Brush the top and bottom of each folded quesadilla with avocado oil or melted butter.
8

Place quesadillas on the prepared sheet pan.
9

Bake for 10–12 minutes, flipping once halfway through, until golden, crispy, and the cheese is melted.
10

Let cool slightly before slicing. Serve warm with avocado crema, guacamole, salsa, or sour cream.

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