Easy Rotisserie Chicken and Cheese Quesadillas

Step 1

Heat a large skillet over medium high heat and add a half teaspoon of butter.  Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken over the cheese.  Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.

Step 2

Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges.  Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.