Leftover Chicken Quesadillas
The ultimate comfort food, Leftover Chicken Quesadillas are crispy, cheesy, and incredibly satisfying. This easy weeknight dinner is perfect for using up leftover chicken, making it a delicious and practical choice. Get ready to indulge in the cheesy goodness tonight!
Equipment
- Skillet
Ingredients
- 48 10-inch Flour Tortillas
- 1.5 cups Shredded Cooked Chicken
- 1 cup Shredded Cheddar or Monterrey Jack Cheese I used cheddar.
- 1/4 cup Sour Cream or Cream Cheese
- 1 teaspoon Garlic Powder
- 1/4 cup Chopped Cilantro
- Salt and Pepper to Taste
Instructions
- In a large mixing bowl, combine sour cream, shredded chicken, cheese, garlic powder, cilantro, salt, and pepper. Mix thoroughly until well combined.
- Heat a large nonstick skillet over medium heat and spray it lightly with cooking spray.
- Carefully place one tortilla on the pan. Spread half of the chicken mixture evenly on top. Then, place another tortilla on top.
- Cook for about two minutes until the bottom is light golden and crispy. Use a spatula to check the tortilla.
- Flip the quesadilla and cook the other side for another two minutes.
- Remove the quesadilla from the skillet and let it rest for a minute before cutting.
- Repeat the process for the second quesadilla, adding more cooking spray if necessary.
- Remove from heat and cut each quesadilla into eight slices. Serve them warm with salsa or guacamole.
Notes
- Storage: Store any leftover quesadillas in an airtight container in the refrigerator. They can last up to three days.
- Freezing: You can freeze uncooked quesadillas for later use. Just wrap them in foil or freezer bags.
- Pairing: These quesadillas go wonderfully with sides like a fresh salad or some guacamole for dipping.
- Adjust Spice Level: If you like a kick, consider adding some jalapeños or hot sauce to the filling.
- Presentation: Cut the quesadillas into triangles for a beautiful presentation on the table.