Tortillas (10” or 8” – 2 per adult, 6” or 8” – 1 to 2 per child)
Leftover, shredded chicken
Sour cream (or plain yogurt)
Spray a nonstick frying pan or griddle with cooking spray. Place a tortilla on a plate large enough to hold it. Layer some chicken (about 1-2 ounces) and spread about 2-3 heaping tablespoons of salsa (strained by dipping it out with a fork so it’s not too wet) over the chicken, sprinkle shredded cheese over the salsa. Top with another tortilla. (If using 10” tortillas, use only one tortilla and place filling over one half of that tortilla, then fold the tortilla into a half-circle.) Carefully place tortilla on hot pan or griddle. (Cooking spray or margarine will help the tortillas get crispy on the outside.) Allow to cook until underside becomes lightly browned and crisped. Flip and cook on other side until also lightly browned and crisped. Place cooked tortilla on plate large enough to hold it. Use pizza cutter to cut into triangles. Top center of tortilla with additional salsa and sour cream or plain yogurt if desired. One whole, large quesadilla is a serving for an adult, a small tortilla to one-half a small tortilla is a serving for a child. Cook time is about 5 minutes per quesadilla.
For the finicky kids who won't eat even the mildest salsa -- don't use any. Use chopped tomatoes or simply make the quesadillas with just chicken and cheese.
Serve with a green salad and there's a whole meal.
Tip: I find it quickest to cook these all at one time on our large griddle. Dinner's done in less than 10 minutes!