Potluck Quesadillas
A Little Personal History:
Mid week, I needed to make up dinner for the family and looking in the fridge, noticed we had quite a few left-overs eg. chicken, pot roast, fajita meat. Knowing how the family enjoyed quesadillas when we eat out, decided to give it a go, but as a main course. They came out really well and are now something we all look forward to, whether we’ve got left-overs or not.
Description:
This meal is prepared ala carte. Serve with a refreshing green salad as dinner, or slice into smaller triangles as an appetizer.
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Categories:
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Meat, Poultry, Appetizers
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Servings:
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4 |
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Time:
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– Preparation: 10 minutes
– Cooking: 30 minutes
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Equipment:
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Cutting board, knifes & fork, heavy skillet, wooden spoon
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Difficulty:
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Easy
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Ingredients:
- 3 cups cooked chicken, fajita meat and/or Pot Roast (shredded)
- 4 strips bacon, fried and crumbled
- 4 Tbs. chicken stock
- ¼ cup chopped onion
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell peppers
- 3 serrano or jalapeño peppers, minced
- 3 tomatoes, chopped
- 1 cup Spicy Black Beans
- ½ cup Salsa Verde
- ½ cup Pico de Gallo
- ½ cup Sour Cream
- canola oil or spray
- 4 (12 inch) flour tortillas
- 3 cup Cheddar and/or Monterey Jack cheese, shredded
Procedure:
- If you don’t have bacon bits saved, microwave or saute bacon, dry on paper towels, crumble and set aside in bowl
- Shred or chop cooked meats and set aside in separate bowls
- Shred cheese(s) and set aside in separate bowl.
- Chop onion, bell peppers, hot peppers and tomatoes. Set aside in separate bowls.
- Depending on what each person wants in there quesadilla, add 2/3+ cup shredded chicken and/or beef, bacon bits and choice of chopped veggies into a heavy skillet with a tablespoon of chicken stock over medium low heat (9 o’clock). Stirring constantly with wooden spoon, saute for 3-4 minutes or until veggies are soft. Add additional chicken stock as needed.
- Place in individual bowl and set aside. Repeat for each individual’s order.
- Wipe off any skillet remains and set back on stove top over medium low heat.
- Put 1 tortilla on a cutting board and spread individual meat/veggie mixture and ½ cup shredded cheese (more or less depending on individual preferences) over half of tortilla.
- Fold other half over to form a half-moon, fork around edges to help seal. If you really want to get fancy and are preparing in advance, brush an egg wash on inside of edges, fork edges and refrigerate to help seal together. Assemble remaining quesadillas in same manner.
- Lightly brush oil or spay one side of folded tortilla Place oiled side down in heated skillet and grill quesadillas, 1 at a time.
- After two minutes, lightly oil or spray top of tortillas and turn over, about 4 minutes per quesadilla or until cheese is melted and tortillas are golden brown, but not burned.
- Transfer with a spatula to cutting board and cut in quarters.
- Serve immediately with salsa and sour cream side dishes.
Advanced Preparation:
- Steps 1 – 4 can be done in advance and refrigerated till ready to prepare.
- If you know what everyone wants, you can do Steps 5 – 6, store in separate bowls and refrigerate till ready to prepare.
Tips, Notes, and Variations:
- This dish works great as a vegetarian meal. If you’ve got veggies that need to be used, mix, match and have fun experimenting.
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