If you have leftovers like 2 cups any combination of cooked proteins and vegetables and 4 tortillas, plus some shredded cheese, your lunchbox is ready for 3 minutes.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 2
- Difficulty Level Super easy and quick
Ingredients
- 1 medium onion
- 1 tsp curcuma
- ½ tsp salt
- 1 tsp ground black pepper
- 1 garlic glove
- 4-5 mushrooms, sliced
- 1 tsp chili paste
- 1 tbsp sunflower oil
- 4 tbsp grated cheddar cheese
- 1 cup arugula
- 1 cup cooked chicken, cut in pieces
Nutrition Info
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near to 400 calories
Instructions
- Cut the vegetables and cooked chicken into similar pieces.
- Heat the oil into a pan and saute the onion for 3 minutes, add the garlic and red pepper. Cook for 2 minutes, then add the mushrooms and the chilli paste. Cook for 2 minutes and add the chicken. Cook for 1 minutes more. Set aside.
- Heat up a tiny bit of oil in a large grill skillet over medium heat.
- Place one tortilla in the skillet and spread 1 cup of leftovers across it, then sprinkle ½ cup cheese over top. Place another tortilla on top.
- Press down firmly with a spatula. Cook for 5 minutes until underside of the tortilla is golden brown.
- Use a spatula under the quesadillas and your hand on top and quickly flip it over.
- Cook for another 5 minutes until golden brown on the other side. Repeat process for the second quesadilla.
- Serve with sour cream or yogurt, salsa, slices avocado or guacamole.
- Servings : 2
- Ready in : 10 Minutes
- Course : Main courses
- Recipe Type : Left overs-great overs
- Ingredient : Arugula, Chickpea tortilla, Chilli, Curcuma, Garlic, Ground black pepper, Mushrooms, Onion, Red peppers, Salt, Sunflower oil, Tortillas, Wholegrain tortillas, Yellow cheese
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