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Leftover Chicken & Vegetable

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Ingredients

Adjust Servings:
3/4 cup carrot, grated
3/4 cup sweet onion, chopped
2 garlic cloves, crushed
1/4 cup cilantro, chopped (optional)
3/4 cup broccoli, finely chopped
2 jalapeno peppers, finely chopped (optional)
3/4 cup mixed sweet pepper, chopped
2 cups cooked chicken, shredded
3/4 cup salsa (or more)
3/4 cup sour cream or 3/4 cup whipped cottage cheese
2 tablespoons olive oil or 2 tablespoons canola oil
2 cups monterey jack cheese or 2 cups cheese, of your choice
4 tortillas, 10-inch

Nutritional information

1494.9
Calories
778 g
Calories From Fat
86.5 g
Total Fat
40 g
Saturated Fat
243.5 mg
Cholesterol
2273 mg
Sodium
99.1 g
Carbs
10 g
Dietary Fiber
13.8 g
Sugars
81.2 g
Protein
806g
Serving Size

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Leftover Chicken & Vegetable

Features:
    Cuisine:

    This is a great way to use leftover chicken and get the family to love vegetables. Cauliflower is a nice extra to add. Vary the vegetables to suit your taste . Zucchini is a nice addition as long as you don't cook it too long. Salsa and sour cream are important additions to give that extra flavor. used whole wheat tortillas but there are so many to chose from - pick your favorite. Instead of sour cream try whipped Cottage cheese with a pinch of sugar added. used mixed Cumin Gouda & Cheddar cheeses - use your favorite cheese. The recipe may be doubled. Serve with a green salad

    • 65 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Leftover Chicken & Vegetable Quesadillas, This is a great way to use leftover chicken and get the family to love vegetables Cauliflower is a nice extra to add Vary the vegetables to suit your taste Zucchini is a nice addition as long as you don’t cook it too long Salsa and sour cream are important additions to give that extra flavor used whole wheat tortillas but there are so many to chose from – pick your favorite Instead of sour cream try whipped Cottage cheese with a pinch of sugar added used mixed Cumin Gouda & Cheddar cheeses – use your favorite cheese The recipe may be doubled Serve with a green salad


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    Steps

    1
    Done

    Prepare All the Vegetables and Cheese Ahead of Time. Keeping the Carrots, Garlic, Cilantro and Onions Together in One Bowl,.

    2
    Done

    the Broccoli, Jalapenos and Sweet Peppers in Another Bowl and the Chicken in a Third Bowl.

    3
    Done

    Place a Skillet Over Medium Heat, Add 1 Tbsp Oil - Add Carrots, Onions, Garlic & Cilantro, Stir Fry For Apprx 5 Minutes.

    4
    Done

    Add the Broccoli and Peppers, Continue Cooking For Another 2 Minutes.

    5
    Done

    Add Chicken and Continue Cooking Until Everything Is Hot Through. the Veggies Will Be Cooked but Still Have Some Texture.

    6
    Done

    If You Have Two Large Skillets Wipe Them With the Remaining Tbsp of Oil. If You Only Have One Large Skillet Cook One Quesadilla Keep It Warm & Then Cook the Second One. Use Medium Low Heat.

    7
    Done

    Place a Tortilla in the Skillet Top With Half the Vegetable Mixture, Then Half the Cheese, Cover With the Second Tortilla.

    8
    Done

    While Cooking Press Down Lightly on the Top Tortilla,.

    9
    Done

    When the Cheese Starts to Melt (apprx) 4 Minutes)and the Underside Is Golden Brown, Gently Flip the Quesadilla, Be Careful This May Be Tricky.

    10
    Done

    Continue to Brown the Second Side (apprx 4 Minutes).

    11
    Done

    Remove from Pan and Cut Into Wedges - a Pizza Cutter Does This Nicely.

    12
    Done

    Serve Immediately With Salsa & Sour Cream.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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