- 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
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.