Chicken quesadillas are quick and easy to make with leftover roast chicken. This recipe uses brown rice tortillas for a gluten-free solution. Alone, they are great for a lunch. I add a crisp, sliced apple on the side. For dinner, add a side salad or soup for a heartier meal. The brand I use is made by Food For Life. Find them in the refrigerated section of healthy food stores.
Heat a 12 ” (24 cm) saute or fry pan over medium heat. Add the oil or spray. Place the tortilla in the pan. If one side is more textured, put the more textured side down. Add the cheese all over the tortilla and allow to melt. Add the chicken to one half and top with the avocado and any options. Don’t over stuff your quesadilla.
Fold the unfilled half over the filled half and press down a bit with a metal spatula. Cook until the quesadilla is browned and crisp. Watch your heat so it does not burn. Cut the folded quesadilla into thirds and serve.
Note on the chicken. If it’s very cold, you may want to warm it up before adding it to the quesadilla. Alternatively, turn the heat down and allow the chicken to heat through, or pop the pan into a warm oven for a few minutes.