I usually have cooked chicken in my fridge. It’s so convenient to add to soup, salads, sandwiches and in this case, a crazy good quesadilla with arugula as well as tomatoes and of course cheese.

Quesadillas are always a good thing to make when we want something filling, tasty and fast. They are fuss free and can easily be customized to individual tastes. Anything can go in them…including individual tastes in cheese!

So this is not so much a recipe that must be followed…unless you want exactly this particular version…but a process. The ingredients below are for a small 6″ tortilla. Double or triple the ingredients for larger sized. Obviously the intention is to fill the tortilla whatever size you use.


2 flour tortillas – 6″ small

2 oz. of cooked chicken – sliced or shredded (use portobello mushrooms for a vegetarian version)

1 small tomato – sliced

2 oz shredded Mexican cheese mix

2 oz sliced cheddar cheese

Handful of fresh baby arugula





Place a grill pan (or regular skillet) over medium high heat. Spray with oil or cooking spray and heat until hot but not smoking.

Top with the tortilla and enough ingredients to fill the surface of the tortilla. Cover with the second tortilla. Cook until the cheese begins to melt and you begin seeing the grill line (about 2 minutes) flip and continue to cook until the other side begins to color and you see grill lines…(maybe another minute).




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