Chicken quesadillas from leftovers

Remember the margarita chicken? We had half a chicken left over after and I can't let it go to waste.
I pulled the skin off and shredded what meat was left. The dark meat was put in a food saver bag and tucked in the freezer. It will probably be added to soup later. The white meat was frozen to make chicken quesadillas.

These quesadillas are regulars at our house. I always have cheese and tortillas in the house. We usually add whatever leftover meat is in the refrigerator or freezer. Sometimes we just have them like grilled cheese.

If you can make grilled cheese, you can make quesadillas.

Place one tortilla on your work surface. Sprinkle with cheese. Add chicken, bacon bits and more cheese. Top with another tortilla. Butter the top lightly. Toss into pan and butter the other tortilla. I cover my pan with a lid so the cheese melts quicker. Flip and cook other side until lightly browned.

Cut the quesadilla in half and each half into thirds. Serve with your favorite sauces (we had taco sauce and salsa verde with this), sour cream, cilantro and jalapenos.

Cinco de Mayo: Stuffed Chicken Mexican Style

Happy Cinco De Mayo! We love Mexican food so for us it is just another excuse to have a wonderful Mexican dinner. And maybe a margarita or three.


I had forgotten it was Cindo de Mayo and had taken chicken breasts out for tonight's dinner. I had to decide what I was going to do with them. We didn't really want fajitas so I checked out what was in the refrigerator and pantry. One of our favorite easy dinners are chicken and bacon quesadillas. I wanted something a bit more festive.

What if we stuff the chicken instead of the tortillas? It sounded like a good idea and it turned out to be a great idea.

Ingredients:
Chicken breasts, butterflied and slightly pounded
sprinkle with adobo and taco seasoning

2 Tablespoons cream cheese
1 cup grated cheese (I used mexican blend)
1/4 cup bacon bits
4 oz can of green chilis, drained

Mix the filling ingredients and stuff the breasts.

In an oven proof skillet, add 2 tablespoons olive oil. Lightly brown both sides of the chicken breasts. Place the pan in a preheated 400 degree oven and bake 10-15 minutes or until done.

Spoon a couple of tablespoons of salsa verde on the plate and place a breast in the sauce. Serve with tortillas, avocados, and rice. And margaritas. Never forget the margaritas.