Ever wondered what you can do with your leftover butter chicken? This easy and delicious recipe makes the most of your leftover butter chicken, blending it with gooey cheese and crispy wraps for a delightful twist on traditional quesadillas. Perfect for school lunches and busy parents this recipe is sure to be a hit with your kids.
LUNCHBOX IDEAS
My favourite lunchbox I’m using for the kids at the moment is from Seed & Sprout (find them here). This is because when you buy a lunchbox it comes with 3 extra inserts with lids which is what I have used for the yoghurt, (as you can see in the photo below) so it keeps it contained.
In this particular lunchbox I have used cucumber, Greek Yoghurt and strawberries to go with the Leftover Butter Chicken Quesadilla. I always try to use some fruit, vegetables and dairy ingredients in my meals to give my kids a wide range of variety of foods each day.
LEFTOVER BUTTER CHICKEN QUESADILLAS
Did you know you can freeze these leftover butter chicken quesadillas? If you already had lunch organised for the next day, you can still prep these and freeze them uncooked for another day. I love little hacks like this, as on a day I have nothing for school lunches, I can pull them out from the freezer and either thaw in the fridge overnight or microwave for about 40 seconds in the morning before pan frying.
Below are some more of my favourite easy lunchbox recipes;
INGREDIENTS
- BUTTER CHICKEN – check out my healthy butter chicken recipe here.
- RICE – leftover rice or if you prefer you can leave this out.
- CHEESE – I used mozzarella, but you can use any cheese you prefer.
- WRAPS – I prefer to use the large size lunchbox wraps to make my quesadillas, but if you prefer to use the smaller tortillas that’s fine, I would just put fewer ingredients in them so they don’t overflow.
- YOGHURT – I prefer to use plain greek yoghurt, as this usually contains less sugar.
- CUCUMBER – to add some vegetables to the lunchbox.
- STRAWBERRIES – rich in antioxidants and a great source of vitamin C for your little ones.
FREQUENTLY ASKED QUESTIONS FOR LEFTOVER BUTTER CHICKEN QUESADILLAS
Can I freeze quesadillas?
Yes you sure can, prep the quesadillas and freeze them uncooked. Wrap in cling wrap and place in a freezer bag or airtight container.
What can I put in a quesadilla?
You sure can, try adding capsicum, spinach or tomato for extra vegetables or try some black beans for extra protein. You can even add some guacamole to serve for something different.
Why do you cook on a dry pan?
We cook these on a dry pan so when you are handling them your hands aren’t greasy. But also because adding oil speeds up the cooking time which means the outside can burn and the inside isn’t melted completely. Quesadillas are thin and cook quickly!
However, I do prefer my quesadillas cooked in butter or oil for a flavour bomb so if you do decide to cook with oil, turn the pan down to low.
What is the best cheese for quesadillas?
Feel free to experiment with different cheeses such as mozzarella, cheddar, or a Mexican cheese blend.
Is a quesadilla 1 or 2 tortillas?
Quesadillas are usually one tortilla folded in half with the ingredients inside.
HOW TO MAKE LEFTOVER BUTTER CHICKEN QUESADILLAS
STEP ONE
Place the cheese on one side of the wrap.
STEP TWO
Top with 1/2 cup leftover butter chicken and leftover rice (if you have some).
STEP THREE
Top with cheese again. The reason for double cheese is that it acts as a glue for the filling, making it easier to eat.
STEP FOUR
Fold in half.
STEP FIVE
Cook the quesadilla on a dry pan on low to medium heat. Cover with a lid to cook the filling quicker without burning the quesadilla.
STEP SIX
Flip over on the folded edge so the filling does not fall out and cook on the second side with the lid off to crisp up for about 2 to 3 minutes.
LEFTOVER BUTTER CHICKEN QUESADILLAS
- Total Time: 5 minutes
- Yield: 1 1x
Ingredients
- 1/2 cup leftover butter chicken (with rice optional)
- 1/2 cup mozzarella cheese
- 1 large lunchbox wrap
Instructions
Place half the cheese on one side of the wrap.
Top with 1/2 cup butter chicken and a handful of rice (if using)
Top with remaining cheese and fold in half. The reason for double cheese is that it acts as a glue for the filling, making it easier to eat.
Place the quesadilla on a dry pan on low to medium heat and cook with the lid on for 2 to 3 minutes.
Flip from the folded edge and cook uncovered for a further 2 to 3 minutes until brown and cheese is melted.
Cut in half to serve in lunchbox.
Notes
- Cheese Options: Feel free to experiment with different cheeses such as mozzarella, cheddar, or a Mexican cheese blend.
- Additional Fillings: You can add other ingredients like bell peppers, corn, or black beans for extra texture and flavour. A great way to add some vegetables into your children’s diet.
- Cook Time: 5 minutes
SHARING IS CARING
Did you make this recipe?
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