• 8 large flour tortillas
  • 4 cups mexican blend cheese
  • 1 rotisserie chicken, shredded
  • ½ cup diced white onion
  • 1 tablespoon vegetable oil
  • ¼ cup chopped cilantro, for topping
  • ½ cup sour cream, for serving
  • 1 cup salsa, for serving
  • 1 avocado, diced for serving


  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Arrange four tortillas across the baking sheet, taking care to cover completely.
  3. Cover with 2 cups of cheese, then shredded chicken, onions and then the remaining cheese.
  4. Top with the last tortillas and brush with vegetable oil.
  5. Bake for 20-25 minutes until tortillas are golden.
  6. Remove from oven and flip out onto a cutting board.
  7. Divide into 8 portions and top with cilantro.
  8. Serve with sour cream, salsa and avocado.
  9. Pack the remaining quesadillas for weekday meals.