Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1 cup chopped leeks
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 4 large flour tortillas
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium heat.
2. Add chopped leeks and sauté until softened, about 5 minutes.
3. Add shredded chicken and chicken broth to the skillet and stir to combine.
4. Cook until chicken is heated through and broth has been absorbed, about 5 minutes.
5. Remove skillet from heat and stir in shredded cheddar cheese and chopped fresh parsley.
6. Place a large flour tortilla on a flat surface and spoon 1/4 of the chicken and leek mixture onto one half of the tortilla.
7. Fold the other half of the tortilla over the mixture to create a half-moon shape.
8. Repeat with remaining tortillas and chicken and leek mixture.
9. Heat a large skillet over medium heat and place the quesadillas in the skillet.
10. Cook until the tortillas are golden brown and crispy, about 3-4 minutes per side.
11. Remove from heat and let cool for a few minutes before slicing into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 580mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 2g
Protein: 29g
Substitutions for ingredients:
- Cooked and shredded turkey can be substituted for the chicken.
- Green onions can be substituted for the leeks.
- Monterey jack cheese can be substituted for the cheddar cheese.
Variations:
- Add diced tomatoes or bell peppers to the chicken and leek mixture for added flavor and texture.
- Serve with a side of sour cream or guacamole for dipping.
Tips and tricks:
- Be sure to cook the chicken and leek mixture until the broth has been absorbed to prevent the quesadillas from becoming soggy.
- Use a sharp knife to slice the quesadillas into wedges for easier serving.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in the microwave or oven until heated through.
Presentation ideas:
Arrange quesadilla wedges on a platter and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of rice or a mixed green salad.
Suggested side dishes:
Rice or mixed green salad
Troubleshooting advice:
If the quesadillas are not crispy enough, try cooking them for a few more minutes on each side.
Food safety advice:
Be sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cock-a-Leekie soup is a traditional Scottish soup made with chicken and leeks. This recipe puts a twist on the classic soup by turning it into a quesadilla.
Flavor profiles:
Savory, cheesy, and slightly sweet from the leeks.
Serving suggestions:
Serve as an appetizer or main dish.
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