Remember the Crockpot Salsa Chicken we made in May? Well, we made it again recently. I had forgotten exactly how much of this stuff it makes! We had it for dinner 2 nights in a row with a TON still left over! We are getting ready to go on a trip soon, and I hate to let such a good recipe go to waste. So what is a girl to do? Well, enter my amazing fiance, J and his ability to whip up anything at a moment's notice. Little T has become obsessed with all things Mexican food, hence the salsa chicken. So, enter J's quick thinking: salsa chicken quesadillas. It's a super easy, quick meal to make and when there's a starving 4 year old screaming at your feet, it's quite the answer!
Salsa Chicken Quesadillas:
1 bag soft taco shells or tortillas
Butter (I would use a half a stick)
Left over salsa chicken
Mexican Blend Shredded Cheese
Guacamole (my recent obsession is with Yucatan Organic Guacamole - amazing. Got it at Sam's).
Shredded Lettuce, Tomatoes (Optional)
1. On medium heat, start warming a cast-iron skillet.
2. Rub the entire skillet down with butter once warm. J generally just takes the stick and rubs it directly on the pan.
3. Lightly brown the soft taco/tortilla on both sides.
4. Add lots of cheese on one side and let melt (J puts enough on that it squishes out the sides when he folds it together).
5. While the cheese is melting, pop some salsa chicken into the microwave to warm (generally 20-30 seconds, but will depend on amount of chicken you are reheating).
6. Once the cheese has melted, place salsa chicken on one-half of the tortilla. Fold tortilla in half.
7. Brown evenly on both sides so that the tortilla is a golden brown color (ok to have darker brown spots).
8. Open briefly and add lettuce and tomato (optional).
9. Cut into thirds or halves (whatever you desire) and serve with a dollop of guacamole.