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Flavorful Leftover Roast Chicken Quesadillas with a Twist
Turn your leftover roast chicken into a Mexican culinary masterpiece with these unique leftover roast chicken quesadillas recipe. View the recipe below!
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Leftover Roast Chicken Quesadillas
Ingredients
For the Filling:
- 2 cups leftover roast chicken, shredded or diced
- 1 cup small cubed or grated Monterey Jack cheese
- 1 cup small cubed or grated cheddar cheese
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup thinly sliced or diced red onion
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (for that spicy kick)
Instructions
- In a large skillet over medium heat, sauté the diced red onion, red bell pepper, green bell pepper, and minced garlic until they are tender, about 3-4 minutes.
- Add the shredded roast chicken to the skillet and season with ground cumin, chili powder, ground coriander, dried oregano, and cayenne pepper. Cook for an additional 2-3 minutes, allowing the spices to infuse the chicken.
- Take a flour tortilla and place it on a flat surface. Sprinkle a generous amount of Monterey Jack and cheddar cheese on one half of the tortilla.
- Spoon the chicken and vegetable mixture evenly over the cheese.
- Fold the tortilla in half to cover the filling, creating a half-moon shape.
- Preheat another skillet or griddle over medium-high heat and lightly spray it with cooking spray.
- Carefully place the quesadilla onto the skillet and cook for about 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese inside has melted.
- Repeat the process for the remaining tortillas and filling.
Notes
Cooking Tips for the Best Results:
- Use a good-quality leftover roast chicken for the best flavor. The seasoning from the roast will enhance the quesadilla’s taste.
- Customize the level of spiciness to your liking by adjusting the amount of cayenne pepper. Be cautious, as a little goes a long way.
- Grate your cheese fresh for the ultimate creaminess. Pre-shredded cheese often contains additives that can affect the texture.
- Don’t overload the quesadilla with filling. A balanced amount of filling ensures the tortilla cooks evenly and stays crispy.
- Serve your quesadillas hot off the griddle for that irresistible, gooey cheese experience.
FAQs about the Leftover Roast Chicken Quesadillas Recipe
Can I use leftover chicken from a different recipe?
Absolutely! Leftover chicken from various recipes works well for this dish. The key is to ensure it’s seasoned to your liking.
What can I substitute for cayenne pepper if I don’t want it spicy?
You can skip the cayenne pepper altogether for a milder flavor or replace it with a pinch of smoked paprika for a smoky twist.
Can I make these quesadillas ahead of time?
While they’re best enjoyed fresh, you can assemble them ahead of time and cook just before serving to retain their crispiness.
Can I use whole wheat tortillas for a healthier option?
Certainly! Whole wheat tortillas add a nutty flavor and extra fiber to the quesadillas.
What’s the best way to reheat leftover quesadillas?
To maintain their crispy texture, reheat in a dry skillet over medium-low heat until warmed through.
Read more here for additional info about leftover chicken. Also, I recommend other interesting articles related to this topic, including articles on Classic Leftover Roast Chicken Soup, Leftover Roast Chicken Tacos, Leftover Roast Chicken Fried Rice, Leftover Roast Chicken Caesar Salad, Leftover Roast Chicken and Broccoli Alfredo, Leftover Roast Chicken and Spinach Salad, Leftover Roast Chicken and Rice Casserole, Leftover Roast Chicken and Avocado Wraps, Leftover Roast Chicken Pizza, and more.
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