Tuesday, 3 September 2013

Using Leftover Roast - Try these quesadillas

Leftover quesadilla

I'm sure these "quesadilla's" are not at all authentic but they made for a quick weeknight meal.


8 small or 4 large tortillas
1 cup grated cheese – I used Egmont cheese
Shredded left over roast meat (I used chicken)
Sliced Chilllies – number and heat to taste
½ cup chopped coriander
Mashed leftover vegetables like kumara (sweet potato) or pumpkin
½ leftover roast onion, roughly chopped
¼ cup grated parmesan
A tablespoon or so of sour cream
Oil for cooking
Hot sauce or chutney for serving

To make:

Heat pan.  Cover the tortillas with filling ingredients finishing with the parmesan.  Press another torilla on top.

Cook for 3 minutes or so til golden, turn and do the same for the other side.  Cut into quarters before serving.
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  1. I have leftover roast beef in the freezer this is on the menu! Thanks Carole!

  2. Authentic or not, I love quesadillas in any form! Great way to use leftovers, Carole. Thank you for linking this week.


Your comments are most welcome. Cheers