GRILLED CHICKEN AND RICE CORN QUESADILLA
The great thing about quesadilla's, there are no rules. This is a reduced fat/sodium version using leftovers, just doesn't get any better than that.
Provided by Lynn Socko @lynnsocko
Categories Chicken
Number Of Ingredients 6
Steps:
- This is the rice recipe I used, minus the butter and pecans, and added some smoke paprika and cumin. I used about 1 tbl. of olive oil instead of the butter. https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice.html?p=8 NOTE: for added flavor cook in chicken or beef stock. Use homemade stock to keep the sodium low.
- This was the leftover chicken I used. https://www.justapinch.com/recipes/main-course/chicken/the-ultimate-grilled-chicken.html?p=1
- And this is the red salsa that I used. https://www.justapinch.com/recipes/sauce-spread/dip/low-sodium-salsas.html?p=1
- Heat rice, chicken and salsa together in pan. Remove, spray one side of corn tortilla with spray oil, place that side down. Sprinkle with a little cheese, then add the chicken mixture, then a little more cheese. Spray one more tortilla with spray oil, and place that side UP. Heat for about 1-2 min. depending on heat your cooking on, flip and heat other side. Cheese will melt and tortilla will brown a little.
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