Rotisserie Chicken Gruyère Quesadillas & Watermelon Jicama Salad
Celebrate Cinco de Mayo with this quick and easy recipe for rotisserie chicken, mushroom and Gruyère quesadillas with a refreshing watermelon jicama salad.
Raised cage free, with no antibiotics, our roasted rotisserie chicken makes a quick and easy meal to delight tonight’s dinner crowd. What makes it so good? Basted in its own juices and slow-roasted to perfection every 3 hours, our chicken is simply scrumptious.
Rotisserie Chicken Gruyère Quesadillas
- Flour tortillas
- Rotisserie chicken from our delicatessen
- Gruyère cheese
- Mushrooms, sautéed
- Oil or butter
There is no need to measure ingredients and you can make as many as you like. Layer all ingredients on a tortilla and top with a second tortilla. Heat a skillet over high heat with a little oil or butter. Cook quesadilla, until cheese is melted and the outside is golden brown, 1-2 minutes per side. Cut into wedges.
Watermelon Jicama Salad
- 1 fresh lemon, squeezed
- 1 fresh orange, squeezed
- 2 Tbsp honey
- 4 cups seedless watermelon, cubed
- 1 cup jicama, cubed
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 2 Tbsp fresh cilantro, chopped
In serving bowl, whisk together lemon juice, orange juice and honey. Add watermelon, jicama, cucumber, onion and cilantro. Toss all ingredients and serve.
Find our recipe for spicy roasted tomato and Serrano pepper salsa at http://bit.ly/1VR7TXK.