Here’s a delicious twist on the leftover. We all know what it’s like to have leftover chicken and think, I really am not in the mood for chicken salad or chicken sandwich or anything else that involves cold chicken. Tina prepares hormone-free chicken for dinner often, as it less fatty than red meat while maintaining a good amount of protein, and that invites the opportunity to invent leftover recipes! This quesadilla is a quick recipe that takes no more than ten minutes, and is definitely a family favorite. (Who doesn’t love a crispy, cheesy, tasty quesadilla?!)
1/4 red onion
1 tablespoon chopped garlic
2 teaspoons olive oil
2 cups chopped swiss chard
2 oz. of leftover roasted chicken
1/4 cup grated organic cheese
1 rice, whole wheat, or sprouted tortilla
Add olive oil to a pan and turn heat on medium heat. Add onion and garlic and saute until toasted.
Add swiss chard and saute until wilted.
Add tortilla to a pan that has been sprayed with olive oil. Layer tortilla starting with chicken, then swiss chard and onion sauté then top with organic grated cheese.
Turn heat on medium and allow the tortilla to begin to heat. Fold half of the tortilla over the chicken mixture and let brown on the bottom. Flip the quesidilla over and allow to brown until crispy on the other side.
Enjoy this quick summer dinner!