(from kylerhea’s recipe box)

Source: jennsblahblahblog

Serves 6 people

Categories: Avocado, Chicken, January2016, Tex-Mex


  • 1 whole rotisserie chicken
  • 1 can Rotel diced tomatoes and green chilies
  • 8 Tortillas
  • 2 cups Gouda cheese (or more depending on how cheesy you like things)
  • Quick squeeze lemon or lime
  • Daisy Squeeze Sour Cream
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Cilantro (optional)
  • 2 Large avocados (sliced)
  • Cherry tomatoes (optional)


  1. You don’t have to use a rotisserie chicken you can use whatever chicken you keep on hand, chicken breasts would be ideal, but as long as it’s chicken you’ll be okay. If you decide to use a rotisserie chicken remove meat, toss it in a medium sized pan, and cube or shred the chicken.

  2. Chicken mixed with Rotel and other ingredients for chicken avocado quesadillas sitting on the counter.

  3. Drain most of the liquid from the Rotel, add ½ to 1 can of Rotel Diced Tomatoes & Green Chiles (I like to use a whole can, but when we have guests I only use ½ can) to chicken and warm on medium heat until chicken is thoroughly warm.

  4. Spray a large non-stick frying pan with cooking spray and allow to warm over medium heat. While pan is heating, you can begin to assemble the quesadillas.

  5. Yellow butter knife spreading butter on a tortilla

  6. Butter one side of one of the tortillas and lay butter side down on the 2nd tortilla. Sprinkle a little cheese down all over the side of the tortilla without butter. I like adding a little cheese to both sides; it helps the tortillas stick together, so flipping is less messy.

  7. I add more cheese on this side than I did the other. It’s just not a quesadilla without cheese! Next sprinkle chicken, avocado, tomatoes and anything else you’d like to include on your chicken avocado quesadilla. Don’t forget to squeeze a few drops of your fresh lemon or lime, add garlic, salt, and pepper to taste. Place buttered tortilla with chicken mixture on top and gently lay it into your warm pan. Lay the other tortilla on top and allow bottom side to turn golden brown, add butter to tortilla on the top and flip until golden brown color.

  8. Remove from the stovetop. Allow to cool, garnish with cilantro, squeeze a dollop of Daisy Sour Cream and enjoy.

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