Quick Chicken Quesadillas

From time to time we buy a rotisserie chicken from the grocery store for dinner. It's relatively cheap, it's quick and everyone in our house likes to eat it. Sometimes, when I am sick of making chicken salad the next day, I turn to the quesadilla for a change. With a tiny bit of prep work, you can enjoy some leftover chicken in a whole different way.

I also wanted to try Dempster's new Corn Tortillas. They are soft and yellow and perfect for quesadillas. You can use them right out of the package too. Comes in handy on a weeknight!

Quesadillas are like a sandwich, you can put whatever you like inside, and it's pretty much guaranteed to taste good. Add some shredded cheese and it holds everything together like glue when melted.

I like to serve them hot, either straight off the grill or out of the pan, with some sour cream on the side, and a crisp salad.

Quick Chicken Quesadillas
Makes 6

6 tortilla wraps

2 teaspoons vegetable oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 clove garlic, minced
1/4 chipotle pepper, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups sliced or shredded boneless cooked chicken, from rostisserie chicken
150g shredded cheese (I used mozzarella because I like the melt factor)

Heat oil in a non-stick pan. Add onion and peppers and cook over medium-high heat for 3-4 minutes. You want to peppers and onions to soften but also get a little charred. Add garlic, chipotle, chili powder, cumin and oregano. Stir for 1 more minute. Remove from heat, stir through chicken meat.

Place 6 tortillas on counter and divide chicken mixture between tortillas. Divide cheese mixture between tortillas, fold over and press closed.

In a clean non-stick pan (or grill plate), heat with a little oil. Cook quesadillas until lightly browned and crisp. Serve hot.

Enjoy!