Makes 4: Serves 2
2 T Olive oil or 1 T butter
1 Med Onion
8 flour or corn tortillas
Two or more big handfuls of leftover shredded (torn-into-pieces) chicken (I recommend getting it from one of those take-home rotisserie chickens - rotisserie for dinner & chicken quesadillas for lunch the next day! so easy)
Spinach or pieces of broccoli (optional)
1-2 teaspoons Cumin
Salt & Pepper to taste
1 cup shredded Cheese of choice (along the lines of Mozz, Cheddar, Colby Jack, Pepper Jack)
sour cream or plain yogurt (optional)
- Okay! So. You cut your onion in half, peel the skins off (discard), and slice each half into little strips.
- In a non-stick pan, over medium heat, heat up the olive oil or butter until an onion strip sizzles gently once it hits the oil.
- When your oil's hot, throw in the onions and stir sparingly until they are translucent and brownish. (If they start burning or the oil starts smoking, turn your heat down a little & add a little more oil - if you're working with an electric oven, you may have to remove the pan from the burner for a second).
- Now throw in your chicken, and let it heat up.
- Add your broccoli or spinach after cooking the chicken about 30 seconds.
- Now add your seasonings: cumin, cilantro (but save a little for garnish if you like), salt & pepper.
- Taste it and add more seasonings if it needs it.
- Let all this cook (stirring every now and then) for about 3-5 minutes (until your veggie has the right texture for ya).
- Now turn off the heat and shred your cheese into the pan over your filling. Stir just until melted throughout.
- Now in a separate pan, on low heat, put a drizzle of oil or butter in and place your tortillas on top to let 'em warm up.
- Scoop your filling on top of the tortillas and then cover with another tortilla. Let them sit until they start browning underneath a little.
- Flip them (you can add a little butter to the pan again for the other sides). Wait until you get the texture you want and then garnish.
Mmmmm...makes me hungry! Enjoy!