Fajitas a delicious way to use rotisserie chicken
By Krissy Eiben
I have a great idea for those familiar nights when you feel too tired to spend hours in the kitchen preparing a gourmet dinner for your family.
Don’t fear I have the perfect solution – rotisserie chicken.
The rotisserie chicken can be a great alternative to time consuming home cooked or roasted, whole chicken without all the fuss.
I know what you’re thinking … she really wants us to believe that this is gourmet cooking?
It’s not lavish but it’s a healthy, affordable and easy to incorporate into many of our favorite meals with half the effort.
Pick up a rotisserie chicken at the supermarket, try one or both of my fun rotisserie chicken recipes, and you may find that you have more extra time than you realized!
Easy Chicken Quesadilla
2 cooked chicken breasts
chopped (using the breast meat
from the rotisserie chicken)
2 medium chopped and diced
2 T chopped cilantro
1/4 C of sliced green onions
1 garlic clove crushed and
1 t coriander
1 t chili powder
2 C shredded “Mexican style”
6 medium whole wheat tortillas
For dipping sauce
1/2 C sour cream
1/2 C prepared store bought
1. Mix first seven ingredients reserving the cheese to the side.
2. Place tortilla in a nonstick pan or on a nonstick griddle pre-heated to medium heat.
3. Sprinkle some cheese on the tortilla and then spread approximately a quarter cup of the mixture, give or take, on only half of the tortilla.
4. Then top with more cheese and fold in half pressing down to flatten.
5. Cook for about 2-3 minutes and then carefully flip over (flipping the open mouthed side works the best).
6. Cook for another 2 minutes or until cheese is melted, remove from heat and set aside for 1 minute.
7. Then using a pizza wheel cut into wedges and serve with dipping sauce.
8. For dipping sauce mix equal parts sour cream and prepared salsa, Voila!
2 cooked chicken breasts sliced
(from rotisserie chicken)
1/4 C oil
1 T lemon or lime juice
1 heaping T chopped
1-2 cloves garlic crushed and
1 each medium red and green
pepper sliced into strips
1 small jalapeño pepper seeded and sliced into strips
1 small zucchini sliced
4 oz sliced mushrooms
Half medium onion sliced
1 t cumin
1 t coriander
1 t paprika
1/2 t chili powder
1/2 t each salt and pepper
1. Combine all ingredients into a bowl and let sit for about 20-30 minutes for all the flavors to meld together.
2. Then place into a nonstick skillet and cook on medium-high heat just until the vegetables begin to soften, approximately 5 to 8 minutes.
3. Remove from heat and promptly serve with warm whole wheat tortillas, a sprinkle of cheese and a dollop of sour cream.
Tip: to quickly warm your tortillas place your desired quantity on a dinner plate and cover with a damp paper towel and microwave for 30 seconds to 1 minute.
Tip: you can prepare the fajita mixture the night before and simply keep refrigerated in a large storage bag, ready for you to toss into a skillet.
I actually will make the full batch and separate into two storage bags, one to keep overnight and the other goes into the freezer for another meal another time.
It’s easy to remove the whole breast in one piece, just run a knife down the center of the breast bone, get your fingers underneath and just lift off and then you can slice cross-wise.
Both recipes use only the breast meat, but if you prefer you can strip off which ever you like, dark or light.
I would also suggest boiling the carcass with a variety of veggies for a nice homemade chicken stock and then toss away the leftover bones.