Quesadillas are great. Simply they are pan fried flour tortillas filled with various cheeses. Extravagantly they are cheese and meat filled flour tortillas browned to a crisp perfection topped with sour cream, guacamole, pico de gallo, salsa, served with a side of beans to dip them into.
A couple of months ago, I scored big with the table counterparts with the invention of Steak Quesadilla for lunch. Using leftover thinly sliced steak with mixed cheeses inside of a spinach tortilla was quick and easy and delicious. Today I was hoping for the same pleasurable experience for dinner but with leftover chicken fajita.
Scaled for Likability: Great
The key to success with any meat filled quesadilla is to finely chop the meat. Huge bites are hard to cook around, the cheese falls out onto the griddle, and the tortilla cooks unevenly. Spinach tortillas would have worked well with this quesadilla as it did with the Steak Quesadilla, however, I am baised and love spinach tortillas. What I can say is next time fajitas are made (chicken, beef, or pork) extras will be saved for leftover quesadillas.