This is a great way to make use of any leftover cooked chicken, be it roasted, broiled, steamed or sautéed. A store-bought roast chicken works perfectly, too. Arugula adds a nice sharp bite, but you can use watercress or spinach for a milder variation. Add the greens at the end so that they stay fresh but still wilt a bit from the heat of the quesadilla.
|1 tsp canola or vegetable oil||1/3 cup shredded cooked chicken|
|2 medium-size (8-inch) flour tortillas||1/2 cup roughly chopped arugula|
|1/3 cup shredded sharp cheddar||Salsa to serve|
Heat a skillet with a teaspoon of vegetable or canola oil, if desired, over medium high heat.
Place a quesadilla in the pan and watch it carefully until it turns golden brown on the underside, 1 to 2 minutes. A dark brown bubble here or there is fine. Remove the tortilla and set it aside. Place the other uncooked tortilla in the pan, and reduce the heat to medium. Sprinkle the cheese over the quesadilla, and distribute the shredded chicken over the cheese. Cook until the cheese is melted and the underside is browned, 2 to 3 minutes.
Sprinkle the arugula over the quesadilla. Place the cooked tortilla on top of the filling, uncooked side down. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 6 wedges. Serve with sour cream.
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