Santa Fe Chicken Quesadilla
I don’t know about you but a lot of the time my meals are inspired by the ingredients I have in my fridge. In my silly head I’m on Chopped, the entrée round!!! Here, for this recipe I had some leftover tortilla shells from my Beef Burrito recipe and some chicken leftover from my Creamy Spicy Blackened Chicken Pasta Recipe (recipe coming soon!).
Serves 4 (as an appetizer)
2 tsp extra virgin olive oil, divided
2 large whole wheat tortilla shells
½ Cup shredded old cheddar
1 Medium tomato, chopped
½ Small red onion, diced
2 Strips of cooked bacon, crumbled
1 Chicken breast, coated in Cajun spice, grilled and then cubed
Green onion (for garnish)
In a large frying pan, heat a tsp of the olive oil over medium high heat; roll the pan around so the oil is evenly distributed. Add a tortilla shell to the pan and then drop the heat to medium.
You’re going to build the quesadilla on one side of the shell only:
Evenly spread two tbsp of cheddar across the bottom of half the shell
Top the cheese evenly with half of the tomato and red onion; with salt and pepper.
Then top with half of the bacon crumbles and half of the chicken.
Top with another 2 tbsp of the cheddar.
Gently fold the bare side of the tortilla shell over the toppings; press down gently to ensure the shell stays folded.
Then gently flip the quesadilla, use a plate if necessary.
Cook for a minute or so, until the bottom of the quesadilla is slightly browned and crispy.
Slice into 4 evenly sized triangles.
- Guacamole would be awesome here too!
- Any grilled chicken will do but I highly recommend going with the Cajun spice.