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Rotisserie Chicken Quesadillas with Corn Pico de Gallo

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Crispy and cheesy rotisserie chicken quesadillas served with a fresh corn pico de gallo and a creamy cilantro sauce for a quick and flavorful meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Halal

Ingredients

  • For the corn pico de gallo:
  • 4 ears corn
  • 1 medium white onion, diced
  • 1 pound plum tomatoes, diced
  • 2 tablespoons fresh cilantro, finely minced
  • Juice of 2 limes
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt (or to taste)
  • For the cilantro crema:
  • 3/4 cup Greek yogurt or sour cream
  • 2 teaspoons avocado oil mayo
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, finely minced
  • 1/4 teaspoon salt
  • For the quesadillas:
  • 4 large 8-inch tortillas
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups shredded rotisserie chicken
  • Pinch of salt, as needed

Instructions

  1. Bring a pot of water to a boil and cook the corn for 5–7 minutes until tender. Remove and let cool, then cut kernels off the cob.
  2. In a bowl, combine diced onion, juice of 1 lime, and a pinch of salt. Let sit for a few minutes.
  3. Add diced tomatoes and corn kernels. Stir in cilantro, avocado oil, and salt to taste. Set aside.
  4. In another bowl, mix Greek yogurt or sour cream, avocado oil mayo, lime juice, cilantro, and salt until smooth to make the crema.
  5. Heat a dry skillet over medium-high heat. Place a tortilla and warm briefly.
  6. Flip the tortilla, add mozzarella and shredded chicken to one half, then fold.
  7. Cook over medium-low heat for about 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas.
  8. Let rest briefly, then slice and serve with corn pico de gallo and cilantro crema.

Notes

  • You can use frozen corn instead of fresh—just thaw and cook briefly.
  • Swap mozzarella for cheddar, Monterey Jack, or a cheese blend.
  • Add jalapeño or chili powder for extra heat.
  • Black beans can be added for a heartier filling.
  • Keep toppings separate to maintain crisp quesadillas.
  • Store leftovers in the fridge for up to 3 days.
  • Reheat in a skillet or oven for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/rotisserie-chicken-quesadillas-with-corn-pico-de-gallo/