Best Leftover Chicken Vegetable Quesadillas Recipes

CHICKEN QUESADILLAS RECIPE

Chicken Quesadillas Recipe image

Chicken quesadillas are a great way to use leftover cooked chicken breast, and this recipe is so fast, you can have dinner on the table in 15 minutes!

Provided by Stephanie Gallagher

Time 15m

Number Of Ingredients 4

Ingredients

2 teaspoons canola oil (divided)
4 (10-inch) flour tortillas
2 cups cooked rotisserie chicken (shredded, divided)
2 cups cheddar cheese (shredded, divided)

Steps:

Gather the ingredients.
Heat 1 teaspoon of the oil in a large frying pan over medium heat.
While the pan is heating, assemble the quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese .
Fold in half and place 1 quesadilla at a time in the skillet . Let it cook for 2 minutes until golden brown on one side.
Flip with tongs or a spatula and cook another 2 minutes until cheese is melted and the quesadilla is brown on the other side. Remove to a plate.
Repeat with remaining quesadillas. Then serve immediately. Enjoy!

Nutrition Facts : Calories 1047 kcal, Carbohydrate 97 g, Cholesterol 195 mg, Fiber 6 g, Protein 57 g, SaturatedFat 17 g, Sodium 1630 mg, Sugar 0 g, Fat 47 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g

LEFTOVER CHICKEN & VEGETABLE QUESADILLAS

Leftover Chicken & Vegetable Quesadillas image

This is a great way to use leftover chicken and get the family to love vegetables. Cauliflower is a nice extra to add. Vary the vegetables to suit your taste . Zucchini is a nice addition as long as you don't cook it too long. Salsa and sour cream are important additions to give that extra flavor. I used whole wheat tortillas but there are so many to chose from - pick your favorite. Instead of sour cream try whipped Cottage cheese with a pinch of sugar added. I used mixed Cumin Gouda & Cheddar cheeses - use your favorite cheese. The recipe may be doubled. Serve with a green salad

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup carrot, grated
3/4 cup sweet onion, chopped
2 garlic cloves, crushed
1/4 cup cilantro, chopped (optional)
3/4 cup broccoli, finely chopped
2 jalapeno peppers, finely chopped (optional)
3/4 cup mixed sweet pepper, chopped
2 cups cooked chicken, shredded
3/4 cup salsa (or more)
3/4 cup sour cream or 3/4 cup whipped cottage cheese
2 tablespoons olive oil or 2 tablespoons canola oil
2 cups monterey jack cheese or 2 cups cheese, of your choice
4 tortillas, 10-inch

Steps:

Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
Add the broccoli and peppers, continue cooking for another 2 minutes.
Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
If you have two large skillets wipe them with the remaining tbsp of oil. If you only have one large skillet cook one quesadilla keep it warm & then cook the second one. Use medium low heat.
Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
While cooking press down lightly on the top tortilla,.
When the cheese starts to melt (apprx) 4 minutes)and the underside is golden brown, gently flip the quesadilla, be careful this may be tricky.
Continue to brown the second side (apprx 4 minutes).
Remove from pan and cut into wedges - A pizza cutter does this nicely.
Serve immediately with Salsa & Sour cream.

Nutrition Facts : Calories 1494.9, Fat 86.5, SaturatedFat 40, Cholesterol 243.5, Sodium 2273, Carbohydrate 99.1, Fiber 10, Sugar 13.8, Protein 81.2

CHICKEN QUESADILLAS

Chicken quesadillas image

These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken

Provided by Sara Buenfeld

Time 16m

Number Of Ingredients 8

Ingredients

4 tbsp hot salsa from a jar
2 large flour tortillas, seeded or plain
215g can kidney beans, drained and roughly mashed
1 spring onion, chopped
50g leftover roast chicken, shredded (use the last of the meat on the carcass)
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
oil, for brushing

Steps:

Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium