Just let the chicken sit until you need it. The salsa will sort of “steam” into the chicken.
To assemble the quesadilla, spread grated cheese on one side of a burrito sized flour tortilla, then top with the chicken and salsa mixture. Fold over and place on a griddle over medium-high heat.
You do not need to oil the griddle. When the tortilla looks crispy and browned, flip it over and cook the other side. Transfer to a cutting board and cut into pieces. I love them with sour cream. Mmmmm.
Another yummy version?
Shredded Pork Quesadillas
I actually make these with leftover pulled pork (the old slow-cooker with a bottle of root beer technique) add the same salsa over the top, a little mixture of cheddar and mozzarella cheeses and fresh avocado.
So. Dang. Good.
Whole wheat tortillas with thinly sliced, lightly sauteed pear, jack cheese (or goat cheese) Gorgonzola, caramelized onions and toasted hazelnuts…? Oh yeah, baby. It’s awesome. (Also good with Granny Smith Apples, ricotta cheese, jack cheese and hazelnuts for breakfast…)
Oh! And also with sauteed mushrooms, spinach, goat cheese, red onion….
Pretty much anything tastes good, wrapped up in a quesadilla. Check out what’s in your fridge. If you have cheese and a tortilla, chances are good that you have the makings for a delicious quesadilla.