As I looked back through my recent pictures to decide what to write about, I realized….We have had a lot of Mexican food lately. Thankfully, my family enjoys it.
We had these Chicken Quesadillas with our Big Red Soup on Saturday. They were made with an extra piece of chicken left from the night before. The best part about quesadillas is how easy they are to make. We love them as an addition to any Mexican meal, as quick lunch or Sunday night dinner. Not to mention, it’s a great way to use up that one piece of leftover chicken.
Here’s the Recipe:
(printable recipe card below)
Chicken – cooked and chopped (I also make them with pork or beef but chicken is our favorite)
Cheese – Mexican, cheddar or Jack-Cheedar mix
Tomatoes – canned or fresh
Toppings: Salsa, Sour Cream, Jalapenos, Cilantro
Heat skillet over high heat – I have a designated “tortilla skillet” (see picture)
If using “left over” chicken heat it in pan first. Remove and set aside
Butter one side of the tortilla
Place tortilla, butter side down, on hot skillet
On half the tortilla place chicken, tomatoes and cheese
Fold the other half of tortilla over toppings
Cook on both sides until golden brown
Cut in half and serve with salsa, sour cream or jalapenos
Quesadilla….ANOTHER great way to use leftovers!
- Cooked and chopped chicken
- Flour tortillas - 4 small
- Cheese - Cheddar or Mexican blend - about 3/4 cup
- Tomatoes (optional)
- Sour Cream
- Heat skillet over high heat. If using leftover chicken heat thoroughly in skillet, remove and set aside
- Butter one side of each tortilla
- Place tortilla on hot skillet, butter side down
- On one half of tortilla place chicken, tomatoes and cheese
- Fold other side of tortilla over filling
- Grill until golden brown on both sides
- Cut in half and serve with toppings
- When I need to make a large number of these I use my big electric griddle. If making them one at a time keep them in the oven on 175-200 until ready to serve.