Quesadillas are ideal for using up leftovers. Experiment with different combinations, such as black beans, shredded cheese, and fresh herbs or sliced smoked sausage and roasted red bell peppers.
Recipe courtesy of Williams-Sonoma.com
- 3 tablespoons corn oil
- 6 ounces fresh button mushrooms, trimmed and sliced
- 2 cups packed baby spinach
- 2 cups shredded roast chicken, homemade or purchased
- 8 flour tortillas, each 10 inches in diameter
- 2 cups shredded Monterey jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa, homemade or purchased
- 1 Prepare the filling: In a large, heavy fry pan over medium heat, warm 1 tablespoon of the oil.
- 2 Add the mushrooms and sauté until tender, about 3 minutes.
- 3 Add the spinach and chicken and sauté just until the spinach is wilted, about 30 seconds. Transfer to a bowl.
- 4 Cook the quesadillas: Wipe out the fry pan with a paper towel and return to medium heat. Brush lightly with the remaining 2 tablespoons oil.
- 5 Working in batches, add the quesadillas to the pan and cook until golden brown on one side, 1 to 2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the other side and the cheese is melted, 2 to 3 minutes more.
- 6 Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table.