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Pieces of meat (steak, fajitas, chicken, rabbit, deer, long as it is cooked and deboned)

Can of cream of mushroom soup or sour cream

Any grated cheese...cheddar, mozzarella, Monterey jack...

Whatever else you want...mushrooms, spinach, leftover veggies...

Corn or flour tortillas...any size...we have made tiny one and large ones

To make Quesadillas, I just debone chicken or rabbit, then add a can of cream of mushroom soup (or sour cream) to the meat with salt and pepper to taste. Then take either flour or corn tortillas and put about 6-8 small pieces of meat on one and then take a hand full of whatever cheese or mix of cheeses you want and put it on top of the meat. Leave about a 1/2 inch not put the stuff all the way to the edge of the tortillas. Then put the second tortilla on top.

I cook them in a quesadilla maker I bought at Wal-mart for about $15. It is like a waffle maker and is easy and fast. If you do not have one cook them in a griddle and flip it over when the first side is toasted.

You can add spinach, onion, bell pepper, tomato, squash, cooked potato, etc. This is such a fast easy meal to make. As you can see, this is a leftover other words...this is a meal you can easily make from another meal's leftovers...

You also can use leftover steak, leftover BBQ or grilled chicken, and so forth. Whenever I have leftover meat, and have some kind of cheese...make Quesadillas!

One quick hint! Do NOT over stuff them. many times, when making burritos, enchiladas, or quesadillas, American cooks tend to think MORE is better and fill the tortilla TOO FULL. DO NOT do this, even when tempted. If you do, you lose the perfect flavor combination of tortilla, meat, sauce, etc.

If you notice, restaurants (and we used to own one) DO NOT fill them too much. It is better to have 3 less full quesadillas, than one large over-stuffed one. The taste somehow is lost when there is too much stuff for the tortilla. Trust me...when I taught cooking classes, my students always wanted to over-stuff the quesadillas, the enchiladas, and the buritos....

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