Ingredients
The following ingredients have 4 Servings
- 1 lb Cooked chicken or other meat
- 4 cups Grated cheese (Mexican Blend or Cheddar ~ dairy-free if needed)
- 4 cups Salsa
- 2 tbsp Oil
- 8 Soft tortillas ~ gluten-free if needed
- Optional dips (guacamole, or salsa)
- Optional Add-Ins:
- Olives
- Onions
- Green onion tops only for Low FODMAP
- Peppers
Instruction
- Chop or shred leftover meat
- Chop onions and peppers if adding those.
- Heat a skillet to medium or medium-high ~ depending on your stove
- Very lightly brush skillet with oil ~ optional but will result in a nice golden brown and slightly crispy quesadilla.
- Cover the tortilla with half a cup of cheese.
- Add shredded chicken over cheese.
- Spoon salsa over chicken.
- Add some add-ins if desired.
- Cover with half a cup of cheese.
- Place another tortilla over top and cover skillet with a lid.
- As the quesadilla cooks check frequently to prevent burning, the goal is a golden brown color, and the cheese begins to melt.
- Gently press down on the top of the tortilla; this will help the filling stay put when flipping.
- Carefully flip quesadilla over to brown the opposite side. No need to cover the skillet at this point.
- Once the flipped side is golden transfer quesadilla to a plate and cut into 4-6 sections.
- Quesadillas can also be made with one tortilla and filling placed on one half. Then simply fold over the opposite side forming a half circle. Grill both sides to a golden brown.
- Serve quesadillas with guacamole, sour cream, ranch dressing, salsa, queso, or jalapeno dip.