Chicken Quesadilla
Chicken Quesadilla

Chicken leftovers can be made over to rock your world. Add a kick of delicious sauce, a decadent cheese and toast the outside to golden brown....oh so good! They are gooey on the inside, crispy on the outside, simple, fast and dare I say it...better than pizza!


1 -2 Tbsp olive oil

1 medium poblano pepper, chopped

2 cloves of garlic, chopped

1/2 white onion, chopped

2 cooked chicken thighs, shredded

1 tsp chilli powder

1 tsp cumin

1 tsp smoked paprika

3 Tbsp cilantro, chopped

1 tortilla shell

1 cup of grated cheese


3 Tbsp sour cream

2 Tbsp mayonnaise

2 tsp chipotle peppers

Juice of 1 lime

3 Tbsp cilantro, chopped

1 Tbsp garlic, grated

1 tsp salt


  1. Chop the onion, pepper and garlic.
  2. Add 1 Tbsp of oil to a pan over medium high heat.
  3. Add vegetables to the pan and toss.
  4. Add a pinch of salt
  5. Add chopped chicken
  6. Add seasonings and toss to coat.
  7. Add another splash of oil and cook until softened.
  8. Prepare the sauce.
  9. Add garlic, cilantro, chipotle sauce, sour cream, mayonnaise, lime juice and a pinch of salt to a blender or mini food processor. Blitz to combine.
  10. Place oil in a new pan – just enough to coat the bottom of the pan.  Swirl to coat.
  11. Place tortilla shell down onto the hot pan.
  12. Add cheese all over the shell and allow to melt a bit.
  13. Cover half of the tortilla with the chicken mixture.
  14. When the tortilla shell starts to puff a bit and the cheese is melted, fold the non-chicken stuffed side over the chicken.
  15. Remove from pan and slice into 4 piece.  Serve with sauce.

chef spencer in action!