Welcome back to QCK!
Yesterday I shared my recipe for a perfect roast chicken. Since I live alone, an entire chicken is a lot for one person and I get bored of leftovers pretty quick so I like to rework the chicken into some easy weeknight meals. It makes dinner so much easier because the biggest part of the project is already done.
For me, the key to reworking leftovers is to add new flavors and textures, that’s why I love this quesadilla. It takes a lemony, herby roast chicken and turns it into Tex-Mex. Loaded with crunchy corn, thinly sliced and sautéed onion, creamy avocado, pickled jalapeños, smashed pinto beans, and cheese of course. Serve it with a side of spicy chipotle ranch and you end up with a meal completely unrecognizable from the night before.
Substitutions and Add Ons
- Roast Chicken can be substituted with a store-bought rotisserie chicken, or cook a chicken breast however you like.
- Corn can be fresh or frozen.
- Pinto Beans can be subbed with black beans.
- Ranch can be subbed with mayo.
- You can also add zucchini, mushrooms, lettuce, tomato, salsa, sour cream.
|Prep: 15 Min||Cook: 15 Min||Category: 30 Min Meals||Servings: 2|
- 1C Roast Chicken, shredded
- 1 tsp Olive Oil
- 1/4 C Sweet Corn
- 1/2 Small Yellow Onion, thinly sliced
- 1/4 C Pinto Beans, drained and rinsed
- 1/2 tsp Chili Powder
- 1/4 tsp Paprika
- 1/4 tsp Cumin
- 1/8 tsp Cayenne
- 1/4 tsp Kosher Salt
- 1/2 Avocado, thinly sliced
- 4 8-inch Flour Tortillas
- 1 C Shredded Cheese
- Pickled Jalapeño, optional
- 1/4 C Ranch
- 1 Tbsp Adobo Sauce
- In a medium sauté pan over medium-high heat, bring olive oil up in temperature.
- Add corn, onion, pinto beans, chili powder, paprika, cumin, cayenne, and salt.
- Cook until onions soften and corn is bright yellow.
- Remove from pan and set aside.
- Place one tortilla in the same pan over medium heat.
- Add half of the cheese, cooked vegetables, shredded chicken, avocado, and jalapeños.
- Add a little more cheese to the top and place another flour tortilla over it.
- Allow the cheese to melt and the bottom tortilla to get crispy, 2-4 minutes, then flip and let the other side crisp up.
- Remove the quesadilla from the pan and repeat with the rest of the ingredients.
- In a small bowl combine ranch and adobo sauce.
- Cut the quesadillas into triangles and enjoy.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!