Remember that delicious Mexican Roasted Chicken that we made last week? Well, use up all of those leftovers, and try these quick and easy 15 minute chicken quesadillas. Your kids will love them and they are so easy to make! The leftovers freeze and reheat fantastically, so they make great after school snacks, or grab and go dinners.
This is another one of those recipes that I don’t know why it took me so long to post since I make them all the time, but I am glad I am finally getting to it. If you don’t want to use leftover chicken for this recipe, or if you just don’t have any leftover chicken, boil a chicken breast in some chicken stock seasoned with taco seasoning and cook until the chicken is tender and falls apart. Follow the rest of the steps of the recipe.
2 cups leftover Mexican Roasted Chicken
2 cups shredded cheddar cheese
1 28 oz tomato sauce
2 tbsp each; cumin, chile powder, paprika
1 tbsp each; salt, black pepper, garlic powder, onion powder
1/2 yellow onion, finely minced
1 jalapeño pepper, finely minced
1 clove garlic, finely minced
Start making the sauce for your chicken quesadillas by sautéing minced onion, jalapeño and garlic in 1 tbsp olive oil until onion is softened and translucent – about 5 minutes. Add tomato sauce and spices and stir to combine.
Let sauce simmer for 10 minutes. Add chopped chicken and shredded cheddar cheese to tomato sauce mixture and stir until everything is well mixed.
Heat a large non stick skillet over medium high heat and spray with Pam or olive oil to lightly coat. Place one tortilla on a flat surface and add 1 cup of chicken mixture. Evenly spread across tortilla.
Top with second tortilla and place in preheated skillet. Cook for 3 minutes and flip.
Cook another 3 minutes on the other side. Remove from heat, and place on a cutting board. Use a pizza cutter and cut quesadilla into even size pieces.
Serve with your favorite salsas or taco sauce.
Incase you missed it, here is the Mexican Roasted Chicken recipe!