White Chicken Chili Quesadilla with Rotisserie Chicken
All the flavor of white chicken chili folded into a crispy quesadilla. Rotisserie chicken, cannellini beans, green chiles, and cumin get bound together with cream cheese and half-mashed beans so the filling is creamy and stays put. Nine ingredients, one skillet, no chili required.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken shredded
Produce
- 3 green onions sliced
Dairy
- 4 oz cream cheese softened to room temperature
- 1.5 cups Monterey Jack cheese freshly shredded
- 2 tbsp unsalted butter for toasting tortillas
Pantry & Canned Goods
- 15 oz cannellini beans drained and rinsed
- 4 oz diced green chiles one 4 oz can, drained and patted dry
- 4 flour tortillas large, burrito size
Seasonings & Spices
- 1 tsp ground cumin
Instructions
- Drain the green chiles in a fine-mesh strainer, pressing gently, then pat them dry with a paper towel.
- In a medium bowl, add half the cannellini beans, the softened cream cheese, and the cumin. Mash with a fork until mostly smooth and creamy.
- Fold in the rotisserie chicken, the remaining whole beans, the green chiles, and the green onions until everything is evenly coated.
- Lay the tortillas flat. On one half of each, sprinkle about 3 tablespoons of Monterey Jack, spread a quarter of the filling over it, then top with another 3 tablespoons of cheese. Fold the empty half over and press gently.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add 2 quesadillas and cook 3 to 4 minutes, pressing gently with a spatula, until the bottom is deep golden brown.
- Flip carefully and cook another 3 to 4 minutes, until the second side is golden and the cheese is fully melted. Repeat with the remaining butter and quesadillas.
- Rest 1 minute before cutting into wedges. Serve with salsa verde, sour cream, or lime wedges.
Notes
Cream cheese mashes in much more easily at room temperature. Straight from the fridge, microwave it for 10 to 15 seconds first.
Only mash half the beans. The whole beans give the filling its chili-like texture.
Have leftover white chicken chili? Drain off most of the liquid with a slotted spoon, then stir 2 cups of the thick chili into the mashed bean and cream cheese mixture in place of the chicken, whole beans, and chiles.
For more heat, use pepper jack instead of Monterey Jack or add a finely diced jalapeño to the filling.
Slow Cooker Shredded Chicken Breast is a make-ahead substitute for the rotisserie chicken.
The filling keeps 4 days in the fridge.
Roughly 35g protein per quesadilla.
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