Coarsely chop the leftover chicken or turkey and place it in a food processor. Pulse a few times until the poultry is shredded apart. If you don’t have a food processor, you can also chop and mix by hand to achieve a similar texture.
Add the drained green chiles and cream cheese to the processor. Pulse a few more times until the mixture is well combined and creamy.
Next, mist or brush a non-stick frying pan with olive oil and turn the heat to medium-low. This will ensure the tortillas get that lovely golden color.
Take one tortilla, and spread half of it with the chicken mixture. Make sure to cover it evenly for the best flavor in every bite.
Sprinkle a little bit of grated mozzarella over the filling. This extra touch of cheese adds a delightful stretchiness.
Using a turner, carefully fold the quesadilla in half and lay it gently in the frying pan. This helps to keep all the delicious filling inside.
Cook for about two minutes per side, or until the cheese is melted, and the outside of the tortilla is beautifully browned. Keep an eye on it to avoid burning!
Once cooked, remove the quesadilla from the pan and let it rest for a minute before slicing into wedges. This helps the cheese hold together better.
Serve hot with optional sour cream and salsa on the side. They add an extra layer of flavor that complements the quesadillas perfectly.
