So yeah, I gave in and tried the Round 2 Recipe for the Jambalaya and it worked out pretty well. I changed a few thing but overall kept in the theme – not that you really need a recipe for a quesadilla though – you just need a large skillet or griddle and you are good to go!
You can leave the oil out that is called for in Sandra’s version, it isn’t needed if you keep an eye on the tortillas. Some people like their tortillas to not be crunchy when done dry but personally, that is the way I like it. The cheese is bad enough on its own, not like I need more fat added!
- 4 8″ or so flour tortillas
- leftover Jambalaya
- 1 cup 2% “Mexican 4 Cheese” grated cheese (half of an 8 ounce bag)
- Salsa for dipping
- Ripe avocado for garnish
Heat a large non-stick skillet (or griddle) over medium heat. Meanwhile spread a thin layer of leftover Jambalaya on two of the tortillas, then top with half of the cheese. Fit the remaining tortillas on top. Cook one at a time, adding the tortilla stack carefully to the pan. When the bottom is turning golden, use a wide spatula and your other hand to flip it carefully. Let get golden on the second side, then shake out onto a cutting board, cut into four wedges. Finish the second one and then plate up.