With no desire to cook, I made a quesadilla from some of the chicken remaining from grilled chicken sandwiches the other night.
Taking one of the half-breast halves, I diced it along with a bunch of green onions, basically the only vegetable left in the refrigerator.
Some oil was heated in a cast iron skillet to which the chicken was added and allowed to warm, just a couple minutes.
Meanwhile, two flour tortillas were warmed in a large skillet. When warmed, one tortilla was removed and the other was spread evenly with Mexican-blend cheese.
Once the cheese began to melt, the warmed chicken was added and followed by the green onions. After the cheese was completely melted, it was removed from the skillet; the second tortilla was returned to the skillet and a small layer of cheese spread over it.
As that cheese layer began melting, the two tortillas were placed on top of each other, sandwiching the chicken and onions. The quesadilla was turned until browned evenly on both sides.
The quesadilla was removed from heat and cut into serving size pieces (I cut this into 8" quesadilla into 6 wedges).
Serve with salsa.
It was good, but was missing something. I'll always say that about any quesadilla unless it's a quesadilla from Tacos el Ganadero in Grand Rapids, MI, which I've discussed previously. And that's all I'll say about that.
Cost:
- chicken: $0.50
- green onion: $0.30
- Mexican-blend cheese: $0.15/oz
- tortillas: $0.10 (SWAG)
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