0.5 cup reserved remoulade from cajun catfish cakes with remoulade
1.5 cups reserved chicken jambalaya
4 large flour tortillas
2 servings cilantro leaves fresh chopped for garnish, optional
1 cup monterrey jack cheese shredded divided
Equipment
frying pan
Directions
Heat a large skillet over medium heat and drizzle with canola oil.
Place 1 tortilla in the skillet to warm.
Sprinkle over half the cheese.
Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.
