Leftover Chicken & Vegetable Quesadillas

READY IN: 45mins




  • Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
  • The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
  • Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
  • Add the broccoli and peppers, continue cooking for another 2 minutes.
  • Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
  • 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.
  • Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
  • While cooking press down lightly on the top tortilla,.
  • 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.
  • Continue to brown the second side (apprx 4 minutes).
  • Remove from pan and cut into wedges - A pizza cutter does this nicely.
  • Serve immediately with Salsa & Sour cream.