This is the type of recipe I call a "satellite recipe". A satellite recipe is a recipe in which the main ingredient is the product of a "master recipe". The master recipe for these chicken quesadillas is my Crockpot Shredded Chicken. This quesadilla recipe is a great way to use up leftover shredded chicken from my crockpot shredded chicken recipe (the master recipe). This recipe isn't precise - it's more of an idea and a process. The quantities of this recipe are scaleable, just use whatever leftover chicken you have and make as many quesadillas you and your people want. My family really loved these. I made too many, but they loved having them as leftovers - even cold!
any leftover shredded chicken you have from my crockpot shredded chicken recipe
soft taco sized tortillas
8ozcream cheesecubed
1-3 cupsshredded colby/jack cheese blendcheddar works well too
For Dipping
salsa / picante sauce
sour cream
guacamole
Instructions
Heat a cast iron skillet over medium-low heat. Spray with olive oil. Place one tortilla in pan and sprinkle with a little cheese. Distribute about 1/3 cup shredded chicken over the cheese. Dot with a few pats of cream cheese. Top with more cheese. Add another tortilla over the top of the whole thing. Spray the tortilla. When the cheese has melted enough to glue the top tortilla to the quesadilla, flip with a spatula. If you find that the bottom tortilla cooks to quickly, lower heat and cover the pan to trap the heat in the pan and help the cheese melt faster.
You’ll only need to cook the tortilla for a couple minutes on each side. When the quesadilla is toasted on each side, use a spatula to lift it and place it on a cutting board. Use a pizza cutter to cut each quesadilla into fourths.Dip each quesadilla wedge in salsa/sour cream/guacamole.