Round 2 Recipe - Cajun Quesadillas

Name: Round 2 Recipe - Cajun Quesadillas
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 quesadillas
Cuisine: american
Ingredients: 2 tablespoons canola oil; 4 large flour tortillas; 1 cup shredded Monterey jack cheese, divided; Reserved 1 1/2 cups Chicken Jambalaya; Reserved 1/2 cup remoulade from Cajun Catfish Cakes with Remoulade; Chopped fresh cilantro, for garnish, optional

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 quesadillas

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 quesadillas

Ingredients

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2 tablespoons canola oil

4 large flour tortillas

1 cup shredded Monterey jack cheese, divided

Reserved 1 1/2 cups Chicken Jambalaya

Reserved 1/2 cup remoulade from Cajun Catfish Cakes with Remoulade

Chopped fresh cilantro, for garnish, optional

Directions

Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.