I had some chicken left over at the house from a cookout this weekend. It wasn’t really enough for a meal in itself but it was enough for a filling of some kind. I thought about making a chicken noodle soup or a chicken caesar but eventually decided on a nice quesadilla. I love quesadillas because they are so flexible. They can be as simple or complex as you like: plain cheese, chicken, pulled pork, shaved steak, you name it. Even the choice of vegetables is endless: caramelized onions, Pico de gallo, hot peppers. The list goes on. I like to fill mine with garden tomatoes and scallions to give it extra flavor. This is an easy and straightforward recipe that only requires a griddle to make.
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- 1 package tortilla shells
- 1 package shredded jack or cheddar cheese
- 1 large tomato, diced
- 1 bunch scallions, cut into rings
- 2 chicken breasts, cooked and sliced
- Place a tortilla shell on a hot griddle and coat liberally with the shredded cheese.
- When the cheese begins to melt spread the scallion and tomato over the surface of the tortilla.
- Place the chicken in a neat row on one half of the tortilla then fold the shell in half.
- Let cook for about a minute on one side before flipping it over. It should be golden and crisp on both sides.
- Remove from the heat and cut into triangles just before serving.
- Serve with a side of your favorite salsa, sour cream or guacamole.