While I love to cook, some evenings I just want a recipe that is quick and easy. This quesadilla recipe uses leftover chicken breast (or a rotisserie chicken from your local market, if you prefer) for a quick weeknight dinner. Topped with fresh avocado salsa and sour cream, no one will suspect that this meal started out as leftovers!
- 1 tablespoon extra virgin olive oil
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup red onion, diced
- 1 1/2 cups cooked chicken breast, diced
- 8 ounces colby jack cheese, shredded
- 12 small flour tortillas
Heat olive oil in a small saute pan over medium-high heat. Add bell peppers and onion and saute for 5 minutes. Add chicken and cook for an additional minute to heat through.
Spray a nonstick panini pan (or nonstick fry pan) with cooking spray. Over medium heat, add one tortilla, 1/6 of the chicken mixture, and 1/6 of the cheese. Top with a second tortilla and apply the panini press to the top. (If you are using a fry pan, you can use a small baking pan or cookie sheet weighted down with a large can from the pantry.) Cook for 2 minutes on each side.
Transfer the quesadilla to a cutting board and tent with aluminum foil to keep warm. Repeat for the remaining 5 quesadillas.
- 1 medium tomato, diced
- 1 Hass avocado, diced
- 1/2 cup black beans, rinsed and drained
- Juice from 1/2 of a lime
- Kosher salt
Combine the tomato, avocado, and black beans in a bowl. Squeeze the lime juice over the mixture, season to taste with salt, and toss to coat evenly.
Bringing It All Together…
Cut each quesadilla into quarters. Arrange on a plate, and op with avocado salsa and sour cream. Enjoy!