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Leftover Chicken Quesadillas

This dish consists of tortillas filled with shredded leftover pollo asado, melted cheese, and sliced red onions, then griddled until crispy and golden. The ingredients are assembled and cooked on a skillet to create a warm, gooey interior with a crispy exterior, resulting in a handheld, rustic quesadilla.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces flour tortillas
  • 1 cup shredded pollo asado leftover roasted chicken, shredded
  • 1 cup cheddar cheese or any melty cheese, shredded
  • 1/2 red onion thinly sliced
  • 1 tablespoon olive oil

Equipment

  • Skillet or griddle
  • Spatula

Method
 

  1. Gather the tortillas, shredded chicken, cheese, sliced red onions, and a tablespoon of olive oil.
  2. Lay one tortilla flat on a clean surface and sprinkle evenly with shredded cheese.
  3. Top the cheese with shredded pollo asado and sliced red onions, then place a second tortilla on top to form a sandwich.
  4. Heat a skillet over medium heat and add half of the olive oil, swirling to coat the bottom.
  5. Carefully transfer the assembled tortilla to the skillet, pressing gently to help it brown evenly.
  6. Cook for about 3-4 minutes, until the bottom is golden brown and crispy, then flip carefully with a spatula.
  7. Add the remaining olive oil to the skillet and cook the second side for another 3-4 minutes, until golden and the cheese is melted inside.
  8. Transfer the cooked quesadilla to a cutting board and let it rest for a minute to settle.
  9. Slice the quesadilla into wedges with a sharp knife and serve hot, with crispy edges and cheesy, savory filling.

Notes

Feel free to add salsa, sour cream, or hot sauce for extra flavor. You can also substitute different cheeses or add other leftover veggies.