Leftover Chicken Vegetable Quesadillas Recipes

CHICKEN QUESADILLAS RECIPE

Steps:

• Gather the ingredients.
• Heat 1 teaspoon of the oil in a large frying pan over medium heat.
• While the pan is heating, assemble the quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese .
• Fold in half and place 1 quesadilla at a time in the skillet . Let it cook for 2 minutes until golden brown on one side.
• Flip with tongs or a spatula and cook another 2 minutes until cheese is melted and the quesadilla is brown on the other side. Remove to a plate.
• Repeat with remaining quesadillas. Then serve immediately. Enjoy!

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

LEFTOVER CHICKEN & VEGETABLE QUESADILLAS

Steps:

• 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.

LEFTOVERS QUESADILLAS

Steps:

• In a large saucepan, heat oil and then add your meat and vegetables, stirring until cooked half way, and then add your salt, pepper, cumin, lemon juice, seasoning mix and hot sauce. Finish cooking.
• In a large skillet over medium heat, spray with cooking spray. Place a torilla in the pan and then sprinkle with a thin even layer of cheese and then on one half a side, place some of the meat mixture.
• Continue to cook until tortilla has browned and cheese has melted. Fold in half and cut into thirds. Serve with salsa, cream cheese and/or guacamole.

QUESADILLAS WITH CHICKEN SAUSAGE AND ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
• Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.