Rotisserie Chicken and Red Pepper Quesadilla

A unique twist on the usual quesadilla, featuring red pepper pesto, black bean sauce and rotisserie chicken from the deli. This recipe is great for those busy week nights!


2 cups

Rotisserie chicken, from the deli, shredded

8 Tbsp.

Roasted red bell pepper, drained

5 Tbsp.

Grated parmesan cheese

4 Tbsp.

Pine nuts

2 Tbsp.

Olive oil

1 tsp.

Dried basil


Salt and pepper to taste

8 Tbsp.

Black beans, undrained

1 Tbsp.

Chicken broth

1/2 Tbsp.

Thyme, chopped

1/8 Tbsp.

Garlic powder

1/8 Tbsp.


1/8 Tbsp.

Coarse black pepper


8 inch flour tortillas


Butter to grill

2 cups

Monterey jack cheese, shredded


Lime wedges


Cilantro sprigs


  1. Shred chicken from the bone. If chicken is cold, place on a pan at 350° Fahrenheit for 10-12 minutes.

  2. Combine all the ingredients for the red pepper pesto in a food processor and mix until pureed.

  3. Combine all the ingredients for the black bean sauce in food processor and mix until pureed. Transfer to saucepan and heat on medium-low for 8-10 minutes or until flavors are blended.

  4. To assemble, spray pan with cooking spray or add melted butter to pan, and place tortilla in pan. Spread with 3 tablespoons red pepper pesto and sprinkle with 1/2 cup cheese. Place 6 oz. of chicken on one half of the tortilla.

  5. Fold other half of tortilla over chicken. Grill for 1 to 2 minutes on each side or until cheese is melted and tortilla is golden brown.

  6. Remove from pan and slice into thirds. Serve with black bean sauce lime wedge and cilantro sprigs.