I used leftover chicken from the roast chicken I had from the night before. I’ve also made this with leftover steak and with just cheese only. Fast and tasty, it makes plenty. We had leftovers of this of course. I served this with Mexican rice and some spicy refried beans. Yum! I added some Southwest Seasoning I got as a sample from Penzey’s Spices. Hubby thought it was a bit too spicy but I thought it was just right.

Chicken and Cheese Quesadillas

Ingredients:

8 flour or corn soft tortillas

1-2 cups of shredded chicken, beef, or pork

1-2 cups Mexican cheese blend

Directions:

Heat your pan on medium heat. Spray a little Pam on the bottom. Once it has warmed up place one tortilla in the pan. Sprinkle cheese on the tortilla, add the meat, sprinkle on more cheese, then place a tortilla on top of the filling. After about 2 minutes flip carefully.

Once both sides are crispy, remove from pan and cut the quesadilla into quarters. Repeat steps until all tortillas are used.

You can add any seasonings you would like. This can be doubled as well, just wrap some foil around the completed quesadillas to keep warm.