One of my oldest friends, Liz, is half Mexican, half Italian, which I’ve always thought is the best combination. She’s as feisty as she is beautiful and knows her away around the kitchen. Liz has taught me a lot over the years, but one thing that has stuck is the importance of always having good tortillas like El Milagro (shown here) in the house.

I like to use leftover poached chicken to make quesadillas that have a slightly Italian flavor profile. You might say they’re inspired by my friend Liz (known in some circles as Lizard). They aren’t exactly Mexican or Italian, so I’m calling them Lizard Sandwiches.

Ingredients

2 Tablespoons olive oil, divided 

1 (small) shallot, chopped

¼ teaspoon kosher salt

2 crimini mushrooms, chopped

1 teaspoon dried thyme (or an Italian spice blend)

1 plum tomato, chopped

1 cup spinach (fresh or frozen)

1 piece of leftover poached chicken, sliced

2 tortillas (corn or flour)

1/4 cup mozzarella cheese, grated  

Preparation

Add a Tablespoon of olive oil to a frying pan and heat over medium-high until it slides around the pan nicely. Add shallots, sprinkle with salt, and cook for a few minutes until they begin to soften. Add the mushrooms and dried spices, cooking and stirring until they are soft, a few minutes more. Add the tomatoes, cooking for one minute more. Add the spinach and cook until wilted. Add the chicken and cook until just heated through. 

Remove the chicken mixture from the pan and arrange on your favorite tortilla. Sprinkle the cheese and top with another tortilla to form a quesadilla. 

Wipe out your veggie/chicken pan, add the remaining oil, and make sure it’s hot. Carefully put the quesadilla in the hot oil. Turn down the heat slightly and cook for a few minutes. Flip, cooking a few minutes more.

Your finished Lizard sandwich should be nicely browned on either side and super melty.