Duo Louisiana Cajun-style tacos and quesadillas
The best leftovers food recipe: duo tacos and quesadillas made with homemade aromatic Louisiana-style Cajun seasonings.
- 2 c chicken or turkey leftovers shredded
- 1 c cheddar cheese grated
- 4 medium flour tortillas or corn tortillas
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 8 sprigs cilantro
- 1 lime quartered
- 1 c picco de gallo optional
- salsa verde optional
- 4 oz unsalted butter
- 2 oz garlic minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp brown sugar
- ½ tsp black pepper
- ½ tsp cayenned powder
In a mixing bowl, combine all Cajun sauce ingredients, except butter and garlic, and mix well.
In a skillet over medium heat, melt unsalted butter then add minced garlic and sauté for approximately 2 minutes or until the garlic just turned golden brown color.
Add the spice mixture and stir until everything is combined completely. Remove from the heat and set the sauce aside.
Cook chicken/turkey leftovers
Use a cookie cutter to cut a medium flour taco into 3 or 4 mini tacos. Heat them up on a non-stick pan over medium heat or in a microwave.
Add Cajun chicken/turkey followed by fresh bell peppers and garnished with cilantro. Serve with pico de gallow, salsa verde, and lime wedges on the side.
Put 1 flour tortilla in a non-stick pan over medium or medium low heat, remember not to put oil or you end up with soggy quesadilla.
Add Cajun chicken/turkey on top of the tortilla followed by grated cheese and bell peppers. Let the tortilla and meat mixture cook until the cheese melted. You can partially cover the pan to speed up the process.
When the cheese is melted, use a rubber spatula to flip the edge of the tortilla and fold over. Press down the top lightly and continue cooking for another minute or until the outer part of the tortilla becomes crispy.
Transfer the quesadilla to a serving plate and cut in half if desired. Enjoy!