Leftovers are an opportunity for creativity. They’re also a chance to keep it simple. After a fabulous roasted chicken dinner, there are almost always leftovers.  You can do so many dishes with leftover chicken. Today, I opted for the chicken quesadilla. One frying pan. Three ingredients: flour tortillas, cheese, and chopped chicken. Super easy. Super tasty. I’m not even going to bother with cooking instructions. It’s pretty self-explantory.

Since this leftover creation is relatively quick and easy, I like to make pico de gallo to enhance it. So fresh and delicious. Here’s the recipe:

Pico de Gallo

Prep time 10 minutes

Ingredients

• 4 vine-ripened tomatoes, diced (Feel free to finely dice the tomatoes if you prefer smaller bites)
• 1 small sweet onion, diced (I used half of a large sweet onion)
• 2 heaping tablespoons, freshly chopped cilantro
• 1 lime, juice
• 1 jalapeno, finely diced
• 1 tablespoon olive oil
• salt
• freshly ground black pepper

Directions

In a medium mixing bowl, squeeze fresh lime juice and add diced tomatoes, onions, cilantro, jalapeno, and olive oil. Salt and pepper to taste. Stir together and serve.