Leftover chicken quesadilla recipe
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Recipe IndexChicken • PorkBeefVegetables Game Misc. Recipes

Chicken / Leftover Chicken

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 quick gourmet meal that will please.

We regularly have leftover chicken. 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

leftover chicken, de-boned
Knox's Chipotle BBQ dry rub
large flour tortilla
1 large jalapeno, de-seeded and sliced into thin strips
1 small onion sliced into thin strips
2 *roasted red peppers, sliced into thin strips
cheese, you pick. Pepper Jack is very good
Sliced lettuce
All natural chipotle dry rub seasoning. BBQ seasoning for chicken, beef and pork.
Chipotle BBQ

Salsa and guacamole ingredients

1 tomato, chopped
1 small onion, chopped
2 small limes, zested and juiced
1 jalapeno or serrano pepper, minced
handful of fresh cilantro, chopped
1/2 pablano is a good thing if you have it, minced
1 avocado

First make the salsa by putting the chopped tomato, chopped onion, lime juice and zest, minced jalapeno, chopped cilantro and minced pablano pepper in a bowl. Add a pinch of 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 with1 Tablespoon Knox's Chipotle BBQ dry rub seasoning,

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 lightly oiled 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 charred skin and cut into strips.



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