Home Made Quesadillas

 Home Made Quesadillas 

These Quesadillas are easy to make for your whole family in just minutes! 

The best part is that you can use ANY left over Chicken, or canned chicken to make life easier and your pocket book lighter!

I made 3 quesadillas from left over chicken and a very mild Pico de Gallo sans Jalapeno, for those who cannot tolerate Hot food.

You need:

1. A pot or skillet for you to saute the chicken in
2. An 8-10 inch Skillet for your tortilla to fit into
3. 1 metal spatula
4. Pre-cooked Tortillas (how many you need depend on how much chicken you have on hand).
5. Pre-cooked or left-over chicken, or 1 can of chicken
6. Cheese of your choosing. I find shredded cheese works better because it cooks faster, however you may use sliced cheese it will take longer to melt.
7. Butter or Oil approx. 1 tablespoon
8. Pinch of Garlic Powder or 1 minced garlic clove if you wish.
9. Pinch of Salt & Pepper if you need it to taste
10. Pinch of dried Cilantro if you like, or fresh Cilantro to taste if you like.
11. 1 knife or pastry cutter

• So first thing you need is some left over chicken (any flavor) or 1 can of chicken. [if you wish to use fresh chicken, I will teach you how at the end of this blog]
• You will need one pan or skillet the size of your chicken you wish to use, and a 8-10 inch skillet (10 is better but use what you have), for your tortillas.
• Use 1 tablespoon of butter or oil of your choice in the first pan or skillet at about a 3-4 depending on your stove.  Let that heat up for about 3 - 4 minutes.
• While the skillet is heating up, pull all of your chicken off the bone and tear it into shreds. 
• In the skillet you want to warm up your chicken and saute it a bit.  If you like you can add a pinch of Cilantro, pinch of Garlic, pinch of Salt, pinch of Pepper, or instead of a pinch of Garlic you may use one clove minced.  If you are using previously cooked and spiced chicken use your judgement as to taste.
• Once finished, you may use the same skillet or another one.  You will want your pan heated to medium heat and have it warmed before you put your tortilla into the skillet.  
• Place a tortilla into the skillet and let it warm on one side, flip the tortilla over, Place your chicken to cover the tortilla, and cheese to cover the chicken.
• Flip the tortilla in 1/2 with a metal spatula, squish the two sides together and cook on each side until the tortilla is golden brown.
• Remove the quesadilla from the skillet and place it on a plate, then cut it in 1/2 if you desire.

If you are feeling creative, you may add anything you like inside your quesadilla.

You may also leave your tortilla flat in the pan and place a whole tortilla on top and flip them together.  I find this a bit more difficult because chicken tends to fly out everywhere when flipping.

You may serve with our "Mild Pico", Sour Cream, and Guacamole, if you wish.

For our "Mild Pico" recipe see our blog at www.safoodblot.blogspot.com

Now How do I make Quesadillas from fresh whole chicken?

It is much easier than you may think.  If you have a whole chicken you will want to cut it into manageable pieces.  If you have legs, thighs, breasts, or etc pieces and parts you are 1/2 way there!

Now all you need is a large stock pot or slow cooker.  Fill your Stock Pot or Slow Cooker with water until it is about 2-3 inches from the top.  Place all of your chicken into your pot and add a teaspoon of salt. Cook on the highest level on your stove top that you are able to boil water at.  Boil your chicken until it is completely cooked all the way through and you see no blood and no pink. Once your chicken is cooked completely remove it from heat and drain out all the water. Let your chicken sit until cool to the touch.  Then begin with the above procedures in "How to make a Quesadilla".