Pulled Chicken for Tacos and Quesadillas

Shredded rotisserie chicken breasts get a new life as an easy filling for tacos, quesadillas, or even burgers. (Lauren Volo)

Pulled Chicken for Tacos and Quesadillas

Serve with crisp or soft flour or corn tortillas and all of the trimmings you love. Some suggestions: salsa, guacamole, sour cream or Greek yogurt, grated sharp Cheddar, shredded cabbage (dressed with a little olive oil, salt, and lime juice), pickled pink onions or sliced scallions, ripe black olives, chopped cilantro, diced tomato, your favorite hot sauce.

Makes a generous 4 cups

• 2 tablespoons olive oil
• 1 medium-large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 cups prepared salsa
• 4 cups shredded cooked chicken breast
• 1/2 ounce bittersweet or semisweet chocolate
• Salt and ground black pepper

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, a minute longer. Stir in the chili powder. Stir in the salsa and chicken and simmer over medium-low heat until the excess liquid evaporates and flavors blend, 5 to 7 minutes. Stir in the chocolate and heat to melt. Adjust seasonings, including salt, if necessary, and pepper to taste. Serve.

Reprinted from “How to Cook Without a Book, Completely Updated and Revised.” Copyright © 2000, 2018 by Pam Anderson. Photographs by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart" by Pam Anderson ($29.99).