MAKE-SHIFT CHICKEN QUESADILLAS

CHICKEN QUESADILLAS

Leftover night here!!  My refrigerator is to FULL!!! .  I have the breast of a roasted chicken that needs to be used, an open package of corn tortillas and allot of vegetables in the bin. This is where the dump cook reigns.  Be inventive and find items that need to be used and those that are there as the supportive players in the meal (staples in the pantry).

 So I am going to make a "sort"of quesadilla.

Traditional quesadillas use a flour or corn tortilla and then is filled with a savory mixture of Mexican cheese and other ingredients, often including meat and vegetables. They can be topped with guacamole and salsa. They originated in Mexico, and the name is derived from the Spanish word queso (cheese).  So from the description I guess mine will be listed as a quesadilla.

1 Chicken Breast Sliced  
6 slices of Oaxaca (preferred) but use any cheese you have
1 green pepper sliced
½  medium onion cubed
1 tomato sliced or 10 cherry tomatoes sliced
1 avocado sliced
6 corn tortillas (or flour)
½ cup of salsa of choice (or more)

Heat a flat top grill pan or large frying pan which has been sprayed with Pam.      Sautee Green peppers and onions. Remove to cutting board.

Place as many tortillas that will fit on pan. Top with cheese, chicken Green peppers/onions, tomatoes and avocado

                           Top with the additional corn tortilla. Fry on each side until browned. 

Remove and top with salsa. (If you need to make more: place the ones made in a warm oven.) 

TIPS:

·        Think out of the box and make all vegetarian ones.

·        Make with hot peppers or hot sauce.

·        Top with sour cream, salsa, guacamole

 As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!