Easy Quesadillas

Two weeks ago, I was sick with the crud.  Not the flu (yea!), but a nasty cold, upper respiratory infection – ICK!  Anyway,  few days in I had HAD IT with soup. Fortunately, I had bought a rotisserie chicken (while I was stocking up on my ‘sick’ supplies) and I had flour tortillas in-house – hmmmm, quesadilla time!

I don’t know why I don’t think to make quesadillas more often. I mean you can’t get much easier !  They’re great as a meal in themselves with a salad, or make a BUNCH  to serve as appetizers. You could even have a quesadilla bar for a party – offer bowls of toppings and let your guests make their own (just don’t leave the stove unattended, just sayin’, after a few margaritas…….).


You know this isn’t really even a recipe.  I start with a nonstick two handle frypan, I own,  that works perfectly for quesadillas.  A non-stick pan is best if you’re making several batches.  I spray the pan with oil spray and turn up the heat to med high.  I don’t use high heat because it’s such a quick process I don’t want the tortillas to burn.  When the pan is hot I put in one flour tortilla and sprinkle grated cheese all over the top. (I usually use a mexican blend or monterey jack). Then, as the cheese melts, I add my other toppings.  This week it was simple – pieces of rotisserie chicken and a sprinkle of chili pepper and cumin.  (Although one meal I used tuna salad – like a tuna  melt – OK that probably doesn’t qualify as a quesadilla). Back to the process……  Fold the tortilla in half and press down to “stick’ the two halves together. Remove from heat and cut into 4 pieces. Serve with side dishes of salsa, sour cream and guacamole.

As far as toppings are concerned, the possibilities are endless (and talk about a great use of leftovers!) Here are some topping ideas.  The key is to make sure everything is drained well, so your quesadilla wont’ be soggy.

  • Rotisserie Chicken
  • Shredded Tex Mex Chicken
  • Ground beef,  browned with some taco seasoning
  • Grilled Flank Steak
  • Black beans
  • Sautéed onions and peppers
  • Roasted Vegetables
  • Warm Corn Salsa
  • Diced tomatoes (off-season, I like canned petite diced)
  • Taco or tex mex spices
  • Cilantro
  • Jalapenos

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