Chicken Philly Quesadilla (with Rotisserie Chicken & Special Sauce)
A fun twist on a traditional quesadilla, this Chicken Philly version will please even the youngest of your crew!
Servings Prep Time
3quesadillas 20minutes
Cook Time
10 minutes
Servings Prep Time
3quesadillas 20minutes
Cook Time
10 minutes
Ingredients
Steakhouse Mayo
Instructions
  1. Prep your ingredients by slicing pepper, onion, and mushrooms. Shred your chicken. Shred your mozzarella (freshly shredded cheese melts better!).
  2. In a large skillet, melt the butter and saute the pepper, onion, and mushrooms until tender.
  3. Mix together the steakhouse mayo and set aside.
  4. To assemble quesadillas: heat a skillet to medium-low heat. Place 1 tortilla in the skillet then layer cheese, veggies, chicken, and more cheese. Slather the other tortilla with the mayo and place on top. Cook until golden brown and flip. Tip for flipping: I cook over a low heat to allow the cheese to melt thoroughly before flipping which allows the quesadilla to stay together better when flipping. If you do lose a few things in the process, just stick them back in – no big deal!
  5. Repeat process to make 2 more quesadillas. An adult can probably eat one quesadilla, but it is jam packed, so you could also stretch one quesadilla to feed 2 people. My toddler ate half of one.
Recipe Notes

I use Guerrero flour tortillas because they are really soft, but any brand would be fine. 

Leftovers? Store in refrigerator and then wrap in aluminum foil and heat in 350 degree oven for about 10-15 minutes to re-warm.