101 Uses for a Roasted Chicken #8: Quesadillas

I made this dish the other night, after snagging a whole chicken on sale at my local overpriced grocery store. And just so you can see how gorgeous a home-roasted chicken can be, I decided to include in this post a picture of one of my own roasted birds. When I roast, I season the chicken with sea salt and freshly ground pepper, and I usually sprinkle on some garlic powder. But you can do all kinds of things with whole chickens. I often stuff the cavity with a handful of peeled garlic cloves and some fresh herbs, which makes for a stunning gravy. You can roast a chicken with lemon, which is also very tasty. The possibilities are endless!

As for the quesadillas, the possibilities are just as endless as they can be made with a variety of cheeses, veggies, and meats. In this case, here is what I used:

chopped mushrooms
sliced onions
sliced red peppers (also on sale at my local overpriced grocery store)
some taco seasoning mix
about 1/2 cup shredded roast chicken meat
about 1/4 cup grated cheddar cheese
1 large flaxseed tortilla
a few tbsp chopped cilantro
salsa & sour cream to serve

Saute the veggies until they are tender and have released all their water. Add the taco seasoning and chicken and mix thoroughly. Spread this mixture on one half of the tortilla and top with cilantro and cheese. Fold over the tortilla and grill in a hot frying pan until the cheese melts, the tortilla is toasty, and the quesadilla is hot through. I served this with a caesar salad.

Easy as sin, healthy, quick, and tasty!