It’s always fun to strike upon a new way of using something. In my kitchen, this often happens out of desperation, like when I lack the right ingredient and the time (or desire) to go to the store!
A favorite twist I stumbled upon a few months ago was using pita bread instead of tortillas to make quesadillas. The pita lends good texture to the quesadilla and the whole grains are an added benefit. This cheesy dish makes a fun lunch or appetizer and also stars in my favorite Southwestern Chicken Quesadilla Salad. A little cheese on the outside is my favorite trick!
- Whole wheat pita bread (may substitute a flour or gluten-free tortilla)
- Shredded cheddar cheese
- Cooked chicken, sliced or shredded (could substitute turkey)
- Salsa for serving, optional
Carefully cut the pita bread in half horizontally. Rub a little olive oil on the outside of both halves. Layer the cheese, chicken, and then a bit more cheese on one half. I use about ¼ cup of each, but you can eyeball it.
Top with the other pita half and grill on a panini maker for three minutes. Alternatively, you may grill one side at a time on the stovetop, as you would make a grilled cheese sandwich. A cast iron pan or grill pan work especially well.