Chicken, goat cheese, caramelized onion & spinach quesadillas - that is quite a mouthful, huh? Literally! After enjoying a rotisserie chicken, I had some left over meat that I wanted to use up. I, obviously, made chicken stock and froze it for soup or risotto, and with the meat I made quesadillas.This picture is from Betterreicpes.com and includes tomatoes. Quesadillas are a great way to finish up some leftovers.
1/3 cup corn oil
4 Whole grain tortillas
4 oz goat cheese, spreadable
1 medium onion, sliced
5 oz (half a package) of frozen spinach, thawed and drained
leftover chicken, pulled/shredded
Salt & Pepper
other leftovers or additions like sauteed tomatoes, corn, jalapenos!
-Slowly sautee your sliced onion in about 2 tablespoons of corn oil until translucent. I sometimes add a bit of sugar and salt to season.
-Assemble quesadilla - goat cheese, salt and pepper, spinach, caramelized onions, chicken, more goat cheese (on the other tortilla), put second tortilla on top and press down to seal.
-Over medium heat, add a bit more corn oil to the pan and sautee about 4 minutes on each side until lightly brown, flip and cook the other side.
-Remove from heat and let sit for about 2 minutes, slice and serve with salsa and sour cream!