Reheat the leftover chicken and vegetable fajita filling until luke warm.
Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (½ cup on each tortilla), spreading both filling and cheese evenly.
Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown.
Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.
Notes
Toppings - Sky is the limit for toppings; sour cream, salsa, guacamole, even queso!
Leftover fajitas - This recipe works with vegetarian style fajitas, steak, shrimp, even pork!
Dietary Restrictions - Have a dietary restriction? Try these substitutions: