Fast and Furious (Leftover) Chicken Quesadillas

Filed in Recipes by on November 10, 2017

Fast and Furious (Leftover) Chicken Quesadillas - C

Let’s be honest, almost everyone has a small pile of food bits kicking around the fridge and freezer that just must be eaten if – if only you could come up with some inspiration to make it all happen.

These quesadillas are just that… the best way to use a couple of cooked chicken breasts. And, because it’s a very forgiving recipe, you can throw anything else you want into the recipe. Cooked butternut squash? Why not?

Sure, that makes this less of a recipe per se, but it’s perfect for National Clean Out Your Refrigerator Day on November 15th. Yes, there is such a thing – and it’s a perfect time to clear out; you’re going to need that space for Thanksgiving and all those holiday goodies.

But, what’s critical with this particular recipe is the bite of a Mad Dog that makes it feel like a real meal rather than a fridge clean (which is what this really is). We’ve put in a quarter teaspoon, which is a burn from hell (the quesadilla is just the vehicle you’ll use to get it to your mouth), but you can opt for a little less – if you’re not feeling so, well, furious.

Ingredients

1 tablespoon Vegetable oil, divided
4 slices Red onion
1-2 each Bell peppers, cut into strips or chunks
¼ teaspoon Mad Dog 357 Gold Edition Hot Sauce
½ teaspoon Ground cumin
½ teaspoon Salt
8 each Flour tortillas
4 small Chicken breasts, leftovers (cooked), cut into bite-sized pieces
1¾ cup Cheese, shredded

Preparation

Preheat your oven to 450ºF. Line a baking sheet with baking paper or foil and set aside.

Add a splash of oil to a skillet and heat over medium heat. Add the onions and peppers and cook, stirring occasionally until tender. Add Mad Dog 357 Gold Edition Hot Sauce with the cumin and salt and stir to coat vegetables. Turn off the heat and set aside.

Brush oil over one side of each tortilla and place 4 tortillas, oiled sides down on the baking sheet. Layer Mad Dog veggies, chicken, and cheese over tortillas. Place remaining 4 tortillas, oiled side up, over each stack.

Bake in oven for about 6 minutes, then flip quesadillas over using a large, flat spatula. Bake for another 2 minutes, then remove from the oven, slice into quarters and serve hot (perhaps with some sour cream to tame the furious burn of the Mad Dog 357 Gold Edition Hot Sauce.

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