Chicken and Rice Quesadillas

Ingredient List

Pulled Ranch Chicken

Spanish Rice

Tortilla Shells

Cheddar Cheese

Mozzarella Cheese

Oil

Salsa, optional

Sour Cream, optional

So I am known for taking a meal and making several different meals from that dish. This recipe uses left over Chicken and left over Spanish Rice. You do not have to use left overs if you would rather just buy a rotisserie chicken and make a batch of rice yourself. But since I had left overs, I thought, Why not? Here is how I made the quesadillas.

You want to get out your favorite griddle or frying pan. Nothing fancy here….just use what ya got! Then I put a drizzle of olive oil in the pan. I take a flour tortilla shell and put a small amount of mozzarella cheese on half the shell.

Then I take chicken and rice and layer them on top of the cheese.

Then top the rice and chicken with Cheddar cheese.

Fold the shell in half. Now on VERY LOW HEAT, cook the shell. You don’t want to burn the shell while the insides are getting hot and melted. So be sure to keep an eye on it. Low and slow is key!

I usually flip the shell a couple times during cooking. That way the shell gets nice and toasty on both sides and it allows the inside to cook evenly as well.

Next thing you do after it is cooked all the way, serve it up and enjoy!

The great thing about quesadilla’s is that they are so versatile! There are no exact measurements and you can add what you want to them. If you want some veggies? Add some veggies!