Whoever first conceived of quesadillas is a genius: It's virtually impossible to go wrong with the combination of skillet-toasted flour tortillas, diced vegetables and meat, and warm, melted cheese.
Take advantage of last night's versatile roasted chicken and vegetables like mushrooms and spinach to create a filling Monday night supper. If you don't have time to grab those, make your life easier: Plenty of other mix-ins, like bell peppers, roasted piquillos, beans, or cooked broccoli would work, too.
Serve it alongside fresh salsa, and you've got a symphony of well-balanced flavors — as well as a nutritionally balanced meal. Make this in minutes when you read on. Williams-Sonoma
- 3 Tbs. corn oil
- 6 oz. fresh button mushrooms, trimmed and sliced
- 2 cups packed baby spinach
- 2 cups shredded roast chicken, homemade or purchased
- 8 flour tortillas, each 10 inches in diameter
- 2 cups shredded Monterey jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa, homemade or purchased
- In a large, heavy fry pan over medium heat, warm 1 Tbs. of the oil. Add the mushrooms and sauté until tender, about 3 minutes. Add the spinach and chicken and sauté just until the spinach is wilted, about 30 seconds. Transfer to a bowl.
- Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a 3/4-inch border uncovered. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.
- Wipe out the fry pan with a paper towel and return to medium heat. Brush lightly with the remaining 2 Tbs. oil. Working in batches, add the quesadillas to the pan and cook until golden brown on one side, 1 to 2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the other side and the cheese is melted, 2 to 3 minutes more.
- Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table.
- Poultry, Main Dishes