Rotisserie Chicken Quesadillas with Caramelized Onions and Chipotle Crema

How to Make Rotisserie Chicken Quesadillas with Caramelized Onions and Chipotle Crema

1. 1

   Step 1: Caramelize the onions

   Heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch (about 1/4 tsp) of the salt, then cook gently, stirring occasionally, until deeply golden and sweet—about 18–20 minutes. Reduce the heat if they begin to brown too quickly and scrape any fond from the pan to encourage even caramelization.

   For this step

   • 1 largeLarge yellow onion, thinly sliced
   • 1 tbspOlive oil
   • 1 tspKosher salt, divided
   
2. 2

   Step 2: Make the chipotle crema

   While the onions cook, combine the chopped chipotle pepper, sour cream, lime juice and the remaining pinch of salt in a small bowl. Whisk until smooth and taste; add more lime or a bit of water to thin if desired. Refrigerate the crema until assembly so the flavors mellow and the texture firms slightly.

   For this step

   • 1 pieceChipotle pepper in adobo, chopped (from a can)
   • 1/2 cupSour cream
   • 1 tbspFresh lime juice
   
3. 3

   Step 3: Assemble the quesadillas

   Shred the rotisserie chicken into bite-sized pieces and toss briefly with a few spoonfuls of the caramelized onions to incorporate flavor. Lay out the tortillas and divide the cheese and chicken mixture among them, sprinkling the remaining caramelized onions on top; fold each tortilla in half or top with a second tortilla for a sturdier quesadilla.

   For this step

   • 2 cupsShredded rotisserie chicken
   • 1 1/2 cupsShredded Monterey Jack or cheddar cheese
   • 4 piecesLarge flour tortillas (8-inch)
   
4. 4

   Step 4: Cook until golden and melty

   Heat a clean skillet over medium heat and add half the butter; when it foams, cook 1–2 quesadillas at a time until the tortillas are golden and the cheese is melted, about 2–3 minutes per side, adding more butter as needed. Press gently with a spatula for even contact and transfer to a cutting board to rest briefly before slicing.

   For this step

   • 1 tbspUnsalted butter (for the pan)
   
5. 5

   Step 5: Slice and serve with crema

   Cut each quesadilla into wedges and arrange on a platter. Serve hot with the chipotle crema alongside for dipping, and sprinkle extra caramelized onions or chopped cilantro if desired.
   

1. Heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch (about 1/4 tsp) of the salt, then cook gently, stirring occasionally, until deeply golden and sweet—about 18–20 minutes. Reduce the heat if they begin to brown too quickly and scrape any fond from the pan to encourage even caramelization.
2. While the onions cook, combine the chopped chipotle pepper, sour cream, lime juice and the remaining pinch of salt in a small bowl. Whisk until smooth and taste; add more lime or a bit of water to thin if desired. Refrigerate the crema until assembly so the flavors mellow and the texture firms slightly.
3. Shred the rotisserie chicken into bite-sized pieces and toss briefly with a few spoonfuls of the caramelized onions to incorporate flavor. Lay out the tortillas and divide the cheese and chicken mixture among them, sprinkling the remaining caramelized onions on top; fold each tortilla in half or top with a second tortilla for a sturdier quesadilla.
4. Heat a clean skillet over medium heat and add half the butter; when it foams, cook 1–2 quesadillas at a time until the tortillas are golden and the cheese is melted, about 2–3 minutes per side, adding more butter as needed. Press gently with a spatula for even contact and transfer to a cutting board to rest briefly before slicing.
5. Cut each quesadilla into wedges and arrange on a platter. Serve hot with the chipotle crema alongside for dipping, and sprinkle extra caramelized onions or chopped cilantro if desired.