Ingredients

• 2 tablespoons canola oil
• 4 large flour tortillas
• 1 cup shredded Monterey jack cheese, divided
• Reserved 1 1/2 cups Chicken Jambalaya
• Reserved 1/2 cup remoulade from Cajun Catfish Cakes with Remoulade
• Chopped fresh cilantro, for garnish, optional

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Instructions

1. Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.