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.