Friday, June 1, 2007
I always end up with a few left over tortillas that I don't know what to do with and usually end up tossing them after a while. Well I found a use for my two left over tortillas by making quesadillas. This was the first time I've made them and if I do say so they turned out great! I also made taco rice from a Cooking Light recipe for taco rice salad to go with them.
1 large chicken breast (pre-cooked, seasoned with garlic powder, salt, pepper, and red pepper flakes) shredded-you could really use any left over baked chicken you have
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 cup mexican blend shredded cheese-I just used the bagged kind
2 large flour tortillas
Spray a pan with non-stick spray and saute peppers and onions until tender, about 5-7 min. Remove from pan and set aside. Again, spray the pan with non-stick spray and place one tortilla in the pan. Add a 1/4 cup of cheese, a layer of shredded chicken, and 1/2 cup of the pepper/onion mixture to one half of the tortilla. Add 1/4 cup cheese on top of that. Fold the other half of the tortilla over. Flip tortilla over once to ensure the cheese melts all the way through. Remove from pan. Repeat with second tortilla. Cut into triangles and serve.
3 cups cooked yellow rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook rice as directed on the package. Add cumin, chili powder, salt and pepper. Use a fork to fluff rice and mix in seasonings.
Original recipe from Cooking Light-