Saturday, 5 August 2017

Chicken Pot Pie Quesadilla

A delicious blend of a traditional Mexican quesadilla and classic comfort food, chicken pot pie. Thank you PMc

1 cup rotisserie chicken, chopped or shredded
1½ cup cheese (use your favourite)
¾ cup Fresh Frozen Vegetables eg green bean, corn, carrot, peas
1 tablespoon butter
1 tablespoon self-rising flour
¾ cup milk 
salt and pepper to taste
1 tablespoon oil
6 inch flour tortillas 

  • Heat a shallow pan to med-high 
  • Melt butter then add flour.
  • Cook 2 minutes, stirring constantly. 
  • Slowly whisk in milk. 
  • Bring to a boil and boil 1 minute.
  • Add vegetables, chicken, salt and pepper. 
  • Reduce heat to low and heat through about 5 minutes. 
  • Stir occasionally. 
  • Mixture should begin to thicken.
  • Heat a saute pan to med-high, add oil.
  • Add one flour tortilla to pan. 
  • Top with approximately 2 tablespoon shredded cheese. 
  • Top cheese with approximately 3 tablespoons chicken mixture. 
  • Top with more cheese, about 2 tablespoon.
  • Place flour tortilla on top.
  • Grill 1 to 2 minutes per side or until tortilla is golden brown.
  • Using a pizza cutter, cut into wedges and serve warm.

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