The beauty of almost any quesadilla recipe is that it can help you “clean the fridge”, meaning that you can turn food leftovers into delicious meals. Chicken quesadillas are great to be cooked just after you’ve prepared chicken roast, as there’s usually a lot of meat that nobody want to eat two days after. This recipe is based on chicken breast, as that’s the part of the roast chicken I like less. Quesadilla makes it much better, as you’ll see in a moment.
- 1 chicken breast, cooked, shredded
- 1 cup Jack Monterey cheese, grated
- 1 onion, peeled, chopped
- 1 green pepper, diced
- 2 flour tortillas
- 2 tablespoons olive oil
- 2 garlic cloves, peeled, chopped
- 1/2 chili pepper
- 1 green pepper, seeded, diced
- 4 tablespoons Taco sauce
- 1 tablespoon finely chopped parsley
Heat one tablespoon of olive oil in a non-stick skillet. Cook the onion, garlic, chili pepper and green pepper for about 2-3 minutes, stirring frequently. Add the taco sauce. Stir and cook for 1 minute, then add the shredded chicken. Mix it well to make sure it’s covered in sauce, then add the cheese. Cover the pan and simmer for 7-8 minutes or until the cheese is melted.
Take another skillet, heat a tablespoon of olive oil in it, then put a tortilla in the pan. Warm it for 2-3 minutes on each side, then place it on a plate and fill half of it with the chicken mixture. Fold it. Top it with sour cream and finely chopped fresh parsley.