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| Shredded chicken and escarole quesadilla |
I'm beginning a new subdivision of the Cooking features, because leftovers are part of any daily cooks' menu plan. Sunday's fried chicken turns into a bunch of different options for the rest of the week. This is the first idea I had—stuffed chicken quesadillas, made with shredded chicken from Sundays' dinner. It was too easy: a tortilla in the pan, loaded with chicken, tomatoes, escarole, onions, some diced jalapenos, tons of Monterey Jack cheese, topped with a second tortilla, flipped carefully in the pan, and served piping hot, with plenty of pico de gallo on the side. What do you do with leftovers?
