Besides fried rice, soup, or frittata, quesadilla is what I make to use up leftover meats. Just chopped up the meat, tomatoes, and green onions, then throw ‘em on top of a flour tortilla, then bind everything together with shredded cheese on top, and another flour tortilla to finish it. In this quesadilla, I used the leftover southwestern chicken and salsa instead of fresh tomatoes. This is perfect for quick lunch or those weekend munchies with the family. It’s quite easy so let me show you how.
- 2 pieces of leftover southwestern chicken (use any kind of leftover meat), cubed
- 4 large flour tortillas
- ½ stick of butter
- 2 strings of scallions, chopped
- ¾ cup of salsa
- generous amount of shredded cheddar cheese
- Melt half of the butter in a non-stick pan. Place one flour torttilla then evenly distribute half of the chicken, scallions, salsa and cheese. Place another flour tortilla on top. Let the cook for 2-3 minutes or so.
- Carefully flip the quesadilla to cook the other side for 2 minutes. Repeat the process with the remaining flour tortilla, chicken, salsa, and scallions.
- Sliced in triangles with a pizza cutter or a sharp knife. Enjoy!