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Mexican Meatball Quesadilla (made with leftover chicken)

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Serves 4 | Prep Time 10 | Cook Time 6

Why I Love This Recipe

I can't tell you how excited I am about the results of these meatballs. Not the least bit dry. Full of flavor. The texture is just as it should be. Absolutely delicious!

This recipe is very versatile. Use any leftover meat you have (beef, pork, poultry) and adjust the seasonings according to the theme you're going for.

Ingredients You'll Need

12 oz leftover cooked Mexican flavored chicken (or your meat of choice)
3 TB flour
1 tsp baking powder
1 tsp salt (or to taste)
1/2 cup minced onions
1/4 cup jalapeno, minced (or any veggie that goes with your meat and theme: celery, mushroom, etc)
1 clove of garlic, minced
1/4 tsp cumin (or any seasoning that goes with your theme; thyme, oregano, basil, etc)
1/4 tsp pepper (or to taste)
3 lg eggs
Vegetable oil to fry
Panko, bread crumbs, flour (optional, to coat meatballs)

For assembly quesadilla
Tortillas (four or corn)
Cheddar cheese
Sour cream


Toss the meat into a food processor and process away... until finely chopped.

In a large bowl, combine the remaining ingredients except for the oil and panko. Squish everything together with your hands.

Form into about 16 meatballs. Flatten them a little.

Gently roll the meatballs in panko, bread crumbs or flour is desired. I used a panko flour mixture.

Heat a skillet with about 1/4" of oil until hot.

Cook the meatballs on high heat until brown. Gently turn them over, reduce heat to medium and cook for another 3 minutes.

Wrapped them in a tortilla, smothered with cheese, quickly cooked in a hot buttered skillet until cheese is melted, garnished with cilantro and sour cream.

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