Do you ever have leftover chicken and wonder what to do with it? I love turning leftover dinner into a fabulous lunch. I had leftover rotisserie chicken today and found myself thinking about the countless times I’ve seen families place a full rotisserie chicken into their shopping carts, whether I’m at Costco or WholeFoods. There’s something about a whole fryer chicken that’s been slow-roasted on a spit that is deeply appealing. Ok folks, it’s really about the crispy skin, let’s be honest. In any case, I felt like having something different for lunch today and wondered what to do with the chicken.

I love quesadillas because they’re so versatile and you can fill them with any number of combinations of flavors and textures. I also love the classic ‘Bombay chicken curry salad’ that you can often find on a posh lunch menu at Saks Fifth Avenue or Holt Renfrew. What could be an interesting take on something like that? I sautéed the rotisserie chicken with a bit of curry powder, and then layered half a flour tortilla with shredded cheese — sharp, nutty cheddar, mild Colby, and the slightly tart flavor of Monterey Jack cheeses — then topped it with the curried rotisserie chicken, finely diced apple, baby spinach, and walnuts, and a little more cheese to finish. Within 5-6 minutes on a medium flame, the cheese oozes and the apples glisten, and my quesadilla is done. What I love are the blend of flavors and textures, the crisp skin of the chicken, the bite of the walnut, and the herby baby spinach are enveloped by the molten cheese in the soft tortilla. I’m surprised I was able to photograph it for you because I couldn’t help but inhale it.

Curried Chicken, Apple, Walnut & Cheddar Quesadilla

Yields 2 quesadillas

Ingredients

• 1/2 rotisserie chicken, cut into pieces
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon curry powder
• 2 medium flour tortillas
• 1 – 1.5 cups shredded cheddar cheese
• 1/2 apple, finely diced
• 3 tablespoons walnuts, broken into pieces
• 1/2 cup baby spinach (6-8 leaves), finely chopped

Preparation

1. Pull apart leftover rotisserie chicken with fingers and cut into 2-inch sized pieces (see photo below).
2. Heat oil in a wide non-stick skillet. Add chicken pieces, salt, pepper, and curry powder. Sauté for 5 minutes until golden brown and sizzling. Remove from skillet and set aside.
3. Wipe the skillet with a damp paper towel. Set heat on medium flame and add flour tortilla. Using your fingers, spread 1/2 cup of shredded cheese. Top with chicken, baby spinach, and walnuts. Finish with a bit more shredded cheese (1/8 cup).
4. When you see the cheese start to melt underneath, using a spatula, carefully fold the other half over (see photo below). Press gently with the spatula and place the lid of a saucepan on top of the quesadilla.
5. Heat through on medium flame for 2-3 minutes on each side, reducing flame if necessary. You will know it’s done when the cheese is melted evenly throughout. The tortilla should be lightly toasted on both sides, flip a couple of times to get an even roast on both sides.

Saute the leftover rotisserie chicken with salt, pepper, and a bit of curry powder until it’s golden and glistening

Heating a soft flour tortilla over a medium flame, spread shredded cheese over half of it

Add the chicken and apple evenly over the cheese

Top with baby spinach and walnuts; by now the cheese will start melting underneath, which tells you to flip it…

Et voila! Flip it a couple of times so it roasts for about 2-3 minutes on each side until slightly roasted