Leftover Chicken & Vegetable Quesadillas

Total Time
45mins
Prep
25 mins
Cook
20 mins

This is a great way to use leftover chicken and get the family to love vegetables. Cauliflower is a nice extra to add. Vary the vegetables to suit your taste . Zucchini is a nice addition as long as you don't cook it too long. Salsa and sour cream are important additions to give that extra flavor. I used whole wheat tortillas but there are so many to chose from - pick your favorite. Instead of sour cream try whipped Cottage cheese with a pinch of sugar added. I used mixed Cumin Gouda & Cheddar cheeses - use your favorite cheese. The recipe may be doubled. Serve with a green salad

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Ingredients

Nutrition

Directions

  1. Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
  2. The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
  3. Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
  4. Add the broccoli and peppers, continue cooking for another 2 minutes.
  5. Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
  6. If you have two large skillets wipe them with the remaining tbsp of oil. If you only have one large skillet cook one quesadilla keep it warm & then cook the second one. Use medium low heat.
  7. Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
  8. While cooking press down lightly on the top tortilla,.
  9. When the cheese starts to melt (apprx) 4 minutes)and the underside is golden brown, gently flip the quesadilla, be careful this may be tricky.
  10. Continue to brown the second side (apprx 4 minutes).
  11. Remove from pan and cut into wedges - A pizza cutter does this nicely.
  12. Serve immediately with Salsa & Sour cream.