Mexican
Leftover Chicken Quesadilla
Tortillas, shredded leftover chicken, and cheese crisped in a dry skillet. Ten-minute leftover chicken recipe — the search that shows up after roast chicken night.
20 minsEasy2 servings540 kcal
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Leftover Chicken Quesadilla
Tortillas, shredded leftover chicken, and cheese crisped in a dry skillet. Ten-minute leftover chicken recipe — the search that shows up after roast chicken night.
FromYourFridge.com
Total Time: 20 mins
Difficulty: Easy
Servings: 2 Servings
Calories: 540 kcal
shopping_basketIngredients
- Flour tortillas4 (8-inch)
- Leftover cooked chicken2 cups, shredded
- Shredded Mexican blend or cheddar1 1/2 cups
- Salsa or leftover taco sauce1/4 cup, optional
- Oil or butter1 teaspoon, only if the pan sticks
- Saltpinch
Nutrition Per Serving
Calories
540
Protein
36g
Fat
26g
Carbs
38g
restaurantInstructions
1
Season the chicken
Toss shredded leftover chicken with a pinch of salt and a spoon of salsa if you have it. Cold chicken straight from the fridge tastes flat until you season it.
2
Fill
Lay a tortilla in a skillet over medium heat. Sprinkle a handful of cheese, then chicken, then more cheese (cheese on both sides glues it). Top with the second tortilla.
3
Crisp the first side
Cook 2–3 minutes until the bottom is spotted brown. Press with a spatula. Peek — if it is pale, give it another minute.
4
Flip
Flip in one motion (or slide onto a plate and invert). Cook 2 minutes more until the cheese is fully melted and the second side is crisp.
5
Cut and repeat
Rest 1 minute, then cut into wedges. Repeat with the remaining tortillas. Sour cream or hot sauce from the fridge door.
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