Quick Chicken Quesadillas
Looking to use up some leftovers from Dutch Oven Chicken?
Or, for that matter any protein - beef, pork, beans, you name it.
Grab some 9 or 10 inch "Burrito Sized" flour tortillas. Brush one side of a tortilla with olive oil and lay in a skillet. Add about 1/2 cup of cheese - more if you prefer. Top with chicken. (I usually add a bit more cheese on top of the chicken.)
Brush a second tortilla with oil and place it oil side up. Use a spatula and press the top down as the cheese melts to seal the tortillas together.
Peek under neath and flip over when golden brown and delicious.
These go great with our Quick and Unprocessed Southwestern Corn Soup.
What's cooking in your kitchen tonight?