When I make my fajita chicken salad with honey lime vinaigrette (pictured below), I always have leftover fajita chicken and red onion. This is a great dish in which to use some of those yummy leftovers.
*2 pieces bacon
*cooking spray
*2 Tablespoons red onion, finely chopped
*1 Tablespoon olive oil plus some for brushing
*2 flour tortillas
*leftover fajita chicken (from my fajita chicken salad with honey lime vinaigrette recipe)
*1/3 cup cheddar cheese
*1/2 avocado, sliced
*salt
*1 Tablespoon salsa
Directions:
1. Cook bacon: Preheat oven to 400 degrees. Spray a small baking sheet with shallow sides with cooking spray. Lay bacon pieces flat on the baking sheet, making sure that they do not overlap. Bake in the oven for 15-20 minutes until crispy. Place on a plate lined with paper towel. Set aside.
2. Meanwhile, heat a small skillet over medium heat. Add the 1 Tablespoon of olive oil. Saute the red onion until brown and caramelized. Remove from heat. Set aside.
3. Heat a skillet over medium heat. While it is getting hot, brush one side of both tortillas with olive oil. Once the skillet is hot, place one tortilla flat into the skillet with the oil side down.
4. Immediately add the red onion on top of the tortilla (spreading it out evenly), then the fajita chicken, the cheese, and the bacon (crumbled). Place the second torttilla on top with the oil side facing up. Once the bottom tortilla is a nice crispy golden brown on the bottom, use a spatula to carefully flip the tortilla. Cook until that tortilla is crispy and golden brown. Remove from heat.
5. Remove the top tortilla. Top with salsa. (I used leftover Chuy's salsa because I like the fresh, chunky taste on quesadillas.) Top with avocado. Sprinkle avocado with a little salt. Replace the top tortilla. Press down with a spatula. Use a pizza cutter to slice into quarters.
