Leftover Chicken Quesadilla: Mexican Fast Food.

Do you love Mexican food such as quesadilla? Do you have leftover chicken in the fridge? With little effort you can take leftover chicken and make a gourmet meal that will please.

We regularly have leftover chicken and when we really do not feel like making a meal we make quesadilla, a meal in itself. If you have leftover BBQ chicken the preparation is even more simple than I am about to describe. With BBQ chicken you would strip it up and use it as is. Below we will be taking any basic leftover chicken and re-cooking it to build the ultimate Quesadilla.

Ingredients for quesadilla

l eftover chicken, de-boned
Knox's Chipotle BBQ dry rub
large flour tortilla
1 large jalapeno, deseeded and sliced into thin strips
1 small onion sliced into thin strips
2 *roasted red peppers, sliced into thin strips
cheese, you pick
Sliced lettuce

Salsa and guacamole ingredients

1 tomato
1 small onion
2 small limes
1 jalapeno or serrano pepper minced
handful of fresh cilantro
Fresh pablano is a good thing if you have it.
salt
1 avocado

First make the salsa and guacamole by dicing the tomato and onion and placing it into a bowl. Mince the hot pepper and toss it in as well. Zest and juice the limes into the same bowl. If you have pablano pepper, dice it and toss it in as well. Chop the cilantro and toss the whole thing together. Add salt if necessary.

In a separate smaller bowl. Cut the avocado in half remove the pit and spoon out the good stuff. Mash with a fork until almost smooth and add 1 or 2 tablespoons of the salsa. Mix together and set aside.

We are half way done. You know have fresh salsa and guacamole to top off your quesadilla. Place them in the fridge until you are ready to use them.

Pour a little oil in a hot skillet. Take your leftover de-boned chicken and toss it in. When it begins to brown a bit sprinkle with Knox's BBQ dry rub, about 1 tablespoon or more to juice it up. Toss and remove when lightly browned. Set aside.
Lay a tortilla out on a plate (so you can transport it to the oven). Brush with butter or olive oil and flip over, repeat. Place a layer of chicken on the tortilla. Sprinkle the sliced jalapeno and onion on top of the chicken. Make a layer of cheese and finally toss on the roasted red pepper.

Place another buttered tortilla and put it on top and lightly press it together.

Bake at 350 degrees for about 10 minutes or until the tortilla begins to brown. Remove, let cool a minute and cut into pie shaped pieces.

Serve with shredded lettuce and a spoonful of salsa and guacamole.

If you are feeling ambitious you can take a couple of extra tortillas and brush them with butter, sprinkle them with salt and cut into chip size pieces and bake for about 10 minutes with the quesadilla for some fairly home made chips to garnish the plate and use with any extra salsa.

* To roast a red pepper cut it in half from top to bottom and remove the seeds. Place open side down on a piece of tin foil and broil in your ovens broiler for 15 minutes. When skin is black remove and place in paper bag until cooled enough to handle. Remove and peel off charred skin.

Enjoy!
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