Take Two: Taco Chicken Bowl Quesadillas!
A while back I posted a slow cooker recipe for Taco Chicken Bowls and just yesterday a reader told me she was making them for dinner. I love that!
It’s seriously one of my favorite things ever. People cooking and enjoying the recipes I post makes my day every time.
Like the time my Aunt Becky emailed me a picture of the Tex-Mex Stuffed Peppers she made…
I think I was excited about that for a whole week! :)
But, back to the Taco Chicken Bowls.
It’s a really easy slow cooker recipe that pretty much makes itself while you are at work or going about your day. It yields a hearty quantity and rather than eating it in it’s original form for several nights, I decided to put a different spin on it for leftovers…
Taco Chicken Bowl Quesadillas!
by Rebecca Gould
- Leftover Taco Chicken Bowls (minus the rice)
- Shredded Cheddar or Monterey Jack Cheese (approx 2 cups)
- Whole wheat flour tortillas (approx 4 depending on how much filling you have)
- Olive oil, coconut oil or butter (whatever grease you prefer – a few tablespoons)
- Any extra veggies you have on hand (green peppers, onion, corn, etc)
- Heat a large, flat pan over medium high heat.
- Grease one side of one tortilla and set it (grease side down) onto the hot pan. Immediately sprinkle a small amount of shredded cheese over the top of the tortilla (not the full amount you want in this quesadilla…just about half that).
- Scoop some taco chicken bowl mixture onto the cheese you just added by dropping a large spoonful on the center and spreading it toward the edges of the tortilla. Then top with any extra veggies you may have and cover with as much more shredded cheese as you’d like.
- Grease one side of a second tortilla and lay it (grease side up) onto the open-faced quesadilla you’ve just created. Cook this side for about 3-5 minutes making sure the bottom tortilla isn’t getting too dark.
- Using the largest spatula you have (and your other hand!) carefully and quickly flip the quesadilla over and cook for about 3 more minutes on the second side. If at any point the pan seems too hot, drop the heat down to medium.
- When the second side is done (the cheese is all melted and the bottom is golden brown), remove the quesadilla to a cutting board, let it sit about a minute to settle and then cut it into wedges. Serve with sour cream, salsa and fresh guacamole and enjoy!