Left over Salmon and Rotisserie Chicken Quesadillas

By MonsterMaha on October 07, 2012

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Ingredients

    1. 4 ounces left over salmon, flaked and chopped
    2. 4 ounces left over rotisserie chicken, chopped
    3. 4 ounces shredded extra-sharp cheddar cheese
    4. 2 large flour tortillas
    5. butter, for melting in pan

Directions

  1. Combine the salmon, chicken and cheese in a bowl.
  2. Spread equal amounts of the mixture on one half of each tortilla.
  3. In a large non-stick skillet, melt butter over medium heat.
  4. Place one of the tortillas in the skillet and fold over.
  5. Cook on one side about 3 minutes or until desired crispiness.
  6. Flip and cook another 3 minutes. Remove to a cutting board.
  7. Repeat with the other tortilla.
  8. Cut each tortilla into triangles and serve.
  9. I didn't serve mine with salsa, sour cream or guacamole, but I'm sure it would be quite tasty with those too!
 
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