I made these quesadillas for lunch last weekend and they may be making an appearance for dinner this week as well. They’re so easy to make, and much healthier than the typical quesadilla you’d get at a restaurant.
Here’s what you’ll need:
Half of a rotisserie chicken, shredded. I bought mine already cooked, but if you’re feeling adventurous, roast your own. A half was enough for two quesadillas with some leftover leg meat, so if you’re making more than that, you’ll probably need the full chicken.
Whole wheat tortillas
Shredded cheddar or Monterey Jack cheese
Sour cream for garnish
Place cheese, chicken and scallions on top of one tortilla. Top with more cheese, then cover with a second tortilla. I cooked mine in my cast iron skillet, flipping once, which made the tortillas delightfully crisp. The key is to let the skillet get smoking hot before putting the quesadilla into it:
While you can cook these in a frying pan or on a griddle, I highly recommend investing in a Lodge cast iron skillet if you don’t already own one. They’re pretty cheap as far as quality cookware goes (around $30) and so useful because they can go from the stove top into the oven and back again. I have the 12 inch size and I love, love, love it, as readers of this blog know. Anyway, back to the quesadillas. Once the cheese was sufficiently melted, I plated the quesadilla and garnished it with sour cream and scallions. A satisfying lunch in 20 minutes or less!