Chicken Tortilla Soup Quesadilla
Tortillas (I’m using corn today)
Freshly grated cheddar cheese
Freshly grated Monterey Jack cheese
Leftover Chicken Tortilla Soup, liquid drained off
Vegetable oil for cooking
Sour cream for garnish (optional)
Salsa for garnish (optional)
Freshly chopped cilantro leaves for garnish (optional)
Preheat skillet to medium heat. Drizzle a little oil in the pan. Place one tortilla in pan, sprinkle with a little of each cheese, top with some Chicken Tortilla Soup, top with a little more cheese and place another tortilla on top. Cook for a few minutes or until bottom starts to turn golden and cheeses are melted. Flip quesadilla and cook a few more minutes or until bottom is golden.
Remove from pan, cut, garnish with sour cream, salsa and cilantro and serve.