This meal starts with something I like to call "chicken on the run". Rotisserie chicken, which can be found in most grocery stores these days, is a great meal starter and a super time saver-leaving you time to both create something fabulous like a salsa cruda and enjoy a refreshing Margarita outdoors. Best of all, since quesadillas use such little meat, you'll have plenty left over for other dishes, like the encore ideas listed below.
Quesadilla with Salsa Cruda
Prep Time: 10 minutes
Cooking Time: 5-8 minutes
Serves 1
½ cup chopped or shredded, cooked
Rotisserie chicken
(1# cheese equals 4 cups shredded)
Heat a Lodge griddle or cast iron skillet on medium heat. Put chicken in the pan and cook one to two
minutes to just heat it. Remove from pan and place one tortilla on pan. Cook 1
minute and then layer with grated cheese, chicken, and salsa. Place remaining tortilla on top. Cook about 2
minutes or until cheese starts melting. Press down on tortilla to “glue” it to
the bottom tortilla with melted cheese. Using a spatula, turn quesadilla over
and cook until cheese is melted through, about 3 minutes. Remove from pan and
top with your favorite salsa, chopped cilantro or sour cream-or all three! Cut
in half and enjoy.
Enjoy this meal with a sparking strawberry shrub!
Encores:
You can use leftover salsa and chicken to make
a quick taco or burrito filling. Just sauté a little onion in olive oil, add
chicken and drizzle with salsa. Cook a few minutes to heat through.
Leftover tortillas are delicious in scrambled
eggs. Tear tortillas into bite sized pieces and sauté in a pan in olive or
coconut oil. Add a few eggs that you have whisked together and cook until the
eggs are no longer runny. Serve with salsa and a bit of grated cheese for a simple
and filling breakfast. I would most likely add chopped cilantro and some slices of avocado too, as it is a rare day that I don't have both of these items on hand.
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