My husband tends to be more of an “appreciator” of food rather than a “creator”, but if there’s one thing he likes to make it’s quesadillas. And he’ll make them out of anything. Leftover hamburger in the fridge? It goes in a quesadilla. One more spoonful of peanut butter left in the jar? Peanut butter quesadilla coming right up (don’t worry, no cheese!). Hard-boiled egg? He slices it up with his little egg mandoline (bought from TV, I believe), mixes with an obscene amount of mayo, adds cheese and nukes it all in a tortilla. James Beard hasn’t come knocking on our door just yet over these, but you gotta give the guy points for creativity.
So when I had leftover shredded chipotle chicken from the delicious Slow-Cooker Chili Chicken Tacos recipe from Everyday Food I made the other day, I took a little inspiration from my better half and grilled up a quesadilla on my Breville. The best part about it, aside from the succulent chicken (which was even more flavorful the next day), was the fact that it only took 3 minutes to grill on the panini press and I didn’t have to undergo the perilous task of attempting to flip it! I originally intended just to eat half and save the rest, but wouldn’t you know – I took down the whole thing.
Chipotle Chicken (No-Flip!) Quesadilla
Slow-cooker Chili Chicken, shredded (see recipe at Everyday Food)*
Shredded cheese, such as mild cheddar or a Mexican blend
Preheat the panini grill to medium-high heat (375 degrees).
Sprinkle a layer of cheese on top of one tortilla. Add shredded chicken evenly over the cheese. Add more cheese on top and close the quesadilla with a second tortilla.
Carefully transfer the quesadilla to the panini grill. Grill 3-4 minutes until cheese is melted and tortillas are crisp. Slice into wedges and top with sour cream and salsa and garnish with cilantro. Serve immediately and enjoy!
* Alternatively, you could use any other leftover chicken or store-bought rotisserie chicken, shred it with two forks, and season with a little chili powder to taste and/or mix in a chopped chipotle chile in adobo (careful – they’re spicy!)