You guessed it! More chicken leftovers! This is actually part 2 of the Chicken Tortilla Soup meal.  JR doesn’t usually come into the kitchen unless it is mealtime, but the smell of blackening black beans burning on the stove, did bring him in, carrying his phone in case he needed to call 911 (well, he is a teenager, he always carries his phone). Oops, I got busy and forgot to turn the beans down.  Once we determined there was no need to call in the fire trucks, he asked what I was making and looked over the ingredients. He said,” looks like you’ve got the stuff to make some good chicken quesadillas.” Since he was so observant about the near-kitchen fire, I told him I’d make him some and he went back to watching that spooky, nightmare-provoking show he is hooked on (The Supernatural, I think). Super scary is more like it.

So, in addition to the soup, we had some chicken quesadillas. And used up more leftover chicken!!

One note about this recipe, it calls for a couple of tablespoons of chicken broth to hydrate the chicken. If you are like me, you don’t want to open a can of broth for just the little bit that this recipe calls for, so I keep chicken broth granules, or chicken base on hand and I can mix up a small amount.

Chicken Quesadilla

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Ingredients

• 1 cup Shredded Chicken (cooked)
• 2 tablespoons Chicken Stock
• 1 teaspoon Fresh Cilantro (or sprinkling of dried cilantro)
• 1/2 teaspoon Mexican seasoning mix (Leftover from chicken tortilla soup - equal parts of ground cumin, paprika & seasoned salt)
• 1/2 Small Lime (juice of)
• 1 & 1/2 cup Shredded Cheese (I used Sharp Cheddar but you can substitute Monterrey Jack, Mexican blend, whatever you choose)
• 4 Medium Flour Tortillas

Directions

Step 1
Combine cooked, shredded chicken, chicken broth, seasoning, lime juice and cilantro. Microwave for 20 to 30 seconds to warm the mixture. Stir well.
Step 2
Heat a medium skillet over medium heat. Spray or oil lightly. Place a tortilla in the hot skillet. Sprinkle cheese over entire tortilla. Add half of chicken mixture (if you are using 8” tortillas) and sprinkle more cheese on top. Top with 2nd tortilla.
Step 3
When bottom is lightly browned, carefully flip the quesadilla and brown the other side. Cheese should be melted. You can also put cheese/chicken/cheese on half of the tortilla and fold it over. This way is sometimes easier to turn.
Step 4
This will make 2 8” quesadillas, or 1 12” quesadilla. Serve with salsa, guacamole or sour cream as desired.