Making it With Leftovers

What was for dinner last night?

Steak & chicken quesadillas

Chop up the leftover grilled steak and chicken into bite sized pieces.  Saute it with a chopped tomato, 1 chopped spring onion, 1 chopped garlic scape, and a few shakes of dried cilantro.

In another pan, I toast the bottom of a large (burrito sized) tortilla with 2 slices of sharp cheddar on one half.  Once the cheese starts to melt, top with some of the meat mixture (on the half of the tortilla covered with cheese).  Sprinkle the top with shredded cheese (monterey jack blend) and fold the tortilla over.  Once toasted on one side, flip the tortilla over and toast the second side.  Remove from the pan and let it rest for a few minutes, then cut into 2-4 wedges.

I served with a simple salad of mesclun and cucumbers.  Seems the mesclun from Tuesday’s CSA pick-up was salvagable after all.


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