The chickens had been too picked over for Caesar salad, so we stretched the chopped bits into three quesadillas along with a few sautéed mushrooms. Making quesadillas is exactly the same as making a grilled cheese sandwich, only you use flour tortillas (whole wheat, always) and put more stuff in it, using cheese as the glue that holds them together.
My cast iron skillet doesn’t quite accommodate a full-size quesadilla, so I do the ones made out of one tortilla, folded in half. Because there was no salsa, I spread a bit of sun dried tomato pesto onto the base of each one before adding the mushrooms, chopped chicken and a bit of grated old cheddar. Black beans would have fit in nicely, too. I am a fan of old cheddar, much more so than the light stuff, which you need twice as much of to really taste it… I’d rather use the old stuff, and less of it.
Cook them in a dry skillet – no need for oil – until toasty and melted. Quesadillas are one of the fastest and easiest meals I can think of; like frittata or fried rice, you can get away with using up bits of anything, and stretching it into dinner.