Round 2 Recipe - Cajun Quesadillas (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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:
1. 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.
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