It’s always great when you can make leftovers into a second delicious meal. I previously had made my BBQ Chicken Fajitas which you can find over here. I had a lot leftover so I decided to make them into BBQ Chicken and Rice Quesedillas. You can even serve these as little appetizers at your next party. They are a perfect finger food. When I made the fajitas, I made a side dish of white rice so I just mixed the chicken mixture into the rice and that is what I used as my stuffing. To see how they are made, keep reading.
BBQ Chicken and Rice Quesedillas
Leftover chicken and rice fajita mixture which can be found over here. If you don’t have enough leftovers, make a double batch of the fajitas or just use the fajita mixture to make the quesedillas
8 oz shredded extra sharp cheddar cheese
8 (8 inch) tortilla wraps
Preheat oven to 400 degrees
Lay 1 tortilla on a flat surface and spread some of the chicken fajita mixture all over to about 1/2 inch from the edge. Top with a few tablespoons of the cheese. Cover with another tortilla and press firmly but be careful not to push the chicken mixture out of the sides.
Line a sheet pan with non stick foil and carefully add the quesedilla on top of it. Place under the broiler for about 2 minutes. You will need to watch it very carefully because it can burn quite quickly. When the top of the tortilla starts to turn a nice light brown color, carefully flip over. Be very careful when flipping. You will need to use both hands and 2 spatulas.
Repeat with the remaining quesedillas.