This recipe was easy to adapt. It is also an extremely easy, fast meal. Especially if you use leftover chicken, from say...Roasted chickens! (This is one big reason why everytime we roast a chicken…I actually roast 2. I love the million uses for leftover roasted chicken. It makes meals so quick, not to mention tastes great!

The thing with Quesadillas is you almost can’t go wrong with them. You can make a bazillion different versions. They are super easy and waaalaaaa! Dinner is served!

As always let me know if you try this and what you think!

Quesadilla~Chicken

Ingredients:

• 1 cup cooked shredded chicken (I like to use leftovers from Roasted chickens)
• ½ cup Daiya shredded cheddar cheese
• 3-4 dashes coconut aminos
• Taco Seasoning
• Siete tortilla shells
• Salsa, guacamole, hot sauce, black olives…whatever other favorite toppings you choose.

Directions:

Combine the chicken, cheese, aminos, and seasoning (I don’t really have a measurement for this…I make my own taco seasoning, and I just shake it in until it tastes right to me…) in a medium saucepan.  You want to get it a little warmed or else you will have cold quesadillas in the middle.  Plus the cheese will melt a bit and help hold things together.

Place filling on ½ of the tortilla, then fold the tortilla over.  Fry in olive, coconut or avocado oil on both sides until brown and crispy.  Just a couple minutes.  I like to use my cast iron skillet and I can do 2 at a time.  Serve with your favorite toppings. 

NOTE:  If you use leftover chicken this is a super fast, easy meal!

Forgive my bad picture…some of my filling fell out…it got dumped on top. LOL I also forgot to “stage” it…One of these days I’ll get good pictures! ha~