Round 2 Recipe - Cajun Quesadillas
- Level: Easy
- Yield: 2 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1005
- Total Fat
- 61
- Saturated Fat
- 20
- Carbohydrates
- 61
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 51
- Cholesterol
- 158
- Sodium
- 1417
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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
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.