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Aligned Health Practice is to impart nutrition knowledge and skills to individuals, apply evidence-based research during the healthcare process, take part on the inter-professional healthcare team, and guide many in creating individualized and sustainable practices that align one’s physical, mental, and social well-being.


10 Minute Leftover Chicken Quesadilla

Ever have leftovers that you don’t know what to do with? Meat and beans are two leftovers my household has a lot of. So, why not repurpose those leftovers into something tasty- and in 10 minutes?! Leftover chicken, spices, cheese, and peppers folded in a crispy flour tortilla for a yummy entrée.



½ tbsp Extra virgin olive oil

2 tbsp Chopped bell pepper & onion (optional)

2 oz Leftover chicken breast, shredded (measured cooked)

Pinch Chili powder

Pinch Cumin

Pinch Ground black pepper

1, 8-10 in Whole grain flour tortilla (I used the Mission whole grain tortillas)

¼ cup Reduced fat Mexican Blend shredded cheese


  1. Heat oil in medium skillet over medium-high heat. If using bell pepper and onion, sauté for 1-2 minutes or until soft.

  2. Add in the cold, leftover shredded chicken, chili powder, cumin, and black pepper. Stir. Heat until chicken is hot. Remove mixture from pan and place aside on a plate or bowl.

  3. Place flour tortilla on the same warm skillet used in steps 1-2. Sprinkle cheese on half of the tortilla, then layer chicken/pepper mixture over cheese. Flip the over half of the tortilla over on top of the chicken. Cook for 1-2 minutes. Flip. Cook for another 1-2 minutes. Both sides of tortilla should be likely browned and crispy.

  4. Cut into wedges and serve alongside salsa, avocado, or sour cream.


Serving size: 1 quesadilla

Servings: 1


Image by Ella Olsson


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