Do you have leftover roast or chicken? Don’t know what to do with it? Here’s your answer!
Saute fresh onions and poblano peppers, add in your meat, salsa, beans, and seasoning… And let the stacking commence! These were a HIT with my family. I’m sure yours will love them, too!Print
Double Decker Quesadilla
The perfect way to use leftover meat!
3 tablespoons olive oil
1 red onion, thinly sliced
1 poblano pepper, thinly sliced
Leftover roast or chicken, shredded
1 jar Roasted salsa verde
1 jar salsa, I used Pirate O’s Six Cannon Fire Roasted Salsa
1 packet taco seasoning
1 can black beans
Shredded cheddar cheese or Monterey jack
Scallions, lime wedges, jalapenos, and cilantro to garnish
Preheat oven to 375*
Heat olive oil in a skillet on medium heat. Add the red onion and poblano pepper and
saute until they are tender and translucent. Add the roast, salsas, and taco seasoning
and stir until the seasoning has worked into the meat and the salsas are beginning to
simmer. Reduce heat and pour in the black beans and continue to simmer until
everything is heated through.
On a baking sheet, lined with parchment paper, layer a flour tortilla, the meat mixture,
and a handful of cheese; repeat. Top with a flour tortilla and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to
brown on top.
To serve, top with scallions and cilantro, and jalapenos and lime wedges on the side.