With their perfect blend of carbs and photo-worthy cheese-pucker potential quesadillas are often the go-to food when the munchies or midnight snack attack strikes. Urgency is the defining characteristic of this situation—you need that quesadilla sooner rather than later. You could go for the veggie version and have a plate of goodness ready in minutes but sometimes you just crave the added satisfaction of a protein. Chicken is a common option in this case but when that 'dilla craving strikes the last thing you want to do is pull out a chicken breast squish it into submission cook it down to temperature and shred it.
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 Cook with Nabeela | 2021-06-30 09:09:53 |  25,800 Views |
Tuna Quesadilla Recipe • Cheese Tuna Melt Recipe • How to Make Quesadillas • Canned Tuna Recipe
The answer to your snacking dilemma lies in the can. Canned chicken (we’re talking about the kind that comes in chunks like canned tuna not those long cans of whole chicken) is a godsend in situations like this. They’re fully cooked taste like they’re supposed to and have a shelf life of three to five years so you can stock up on them and have them on hand for snack emergencies. All you have to do is pop open the lid and in just a few steps you’ll have that quesadilla on a plate garnished and ready to devour in about the same time it would have taken you to make the meatless version.
Of all the ways to use canned chicken making quesadillas is one of the easiest snack shortcuts out there. Simply drain the liquid from a 5-ounce can of chicken and if necessary shred the meat with a fork so it spreads easily. Don’t worry if the chicken is pink—pink canned chicken is perfectly safe to eat.
To save yourself an extra bowl to wash up you can stir spices directly into the can—cumin paprika adobo and the like—but if you’d rather microwave the chicken for a minute or so before adding it to your tortillas you’ll want to transfer it to a separate bowl. The quickest option is to transfer it straight from the can to the tortillas in their pan using as much or as little as you like. If you want the chicken to be a little hotter from the start you can also just reheat it in the pan first before spreading it on the tortillas. Whichever method you choose it’ll be faster than cooking fresh chicken!
