Terre Pruitt's Blog

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Leftover Persimmon Chicken

Posted by terrepruitt on November 23, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWith all that is going on I mentioned I might not be writing regularly, but I am going to try.  This might be considered a cheat because it is not an actual recipe.  But that is really how I cook anyway.  If you have read any of my blog posts that have recipes in them you probably know that I love leftovers.  Recently I made Persimmon Chicken.  We had it for a few days.  There was enough for us to have a piece of chicken for a couple of nights.  But the third night there was that odd piece left.  Whenever I have an odd piece of meat that is usually when I throw it in pasta, in a tortilla, or on a tortilla.  Well, I didn’t know how persimmon chicken would taste on a tortilla.  But then I thought, “Why wouldn’t it work?”  Well, I have to say, it worked and it was delicious!  The sweet of the persimmons with the saltiness of the cheese – very good!

You might remember that I went to a restaurant once and they served what I call Fancy Toast.  I was thinking of that when I put together our persimmon chicken tortillas.  Sweet and salty!

I had some leftover ricotta from the lasagna I recently made (that recipe is here).  I decided to use it.  I am always looking for ways to use what I have and not let things I used for one recipe go to waste. Here is what I did.


Persimmon Chicken Tortilla

2 Flour Tortillas
1 cup of ricotta
1 cup of mozzarella
1 large piece of persimmon chicken
some of the persimmons that were cooked with the chicken
3 tablespoons of gorgonzola

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPreheat oven to 350° F.  Cut up the chicken so you have little pieces.  Spread the ricotta on the tortillas, 1/2 cup each tortilla.  Then sprinkle 1/2 cup of the mozzarella on each tortilla.  Distribute the cut up chicken over each tortilla along with the persimmons.  Then top with the gorgonzola – about 1 1/2 tablespoon each.

Then bake it in the oven for about 20 minutes.  You are really only trying to melt the cheese, as the chicken is already cooked.  If you like your tortilla a little crisper, then bake it for longer.


As happens more often than not, I was not planning on posting this on my blog.  And I didn’t take a picture of the preparation . . . but I think it is simple enough you can get the idea.  In the pictures I did take you can see the gorgonzola.

The salty blue cheese and the spiced fruit were a great combination.  The ricotta being somewhat flavorless just added great texture – a perfect creaminess.

It was really good.  Next time I make persimmon chicken I am going to make sure I have enough leftover to do this.  Plus I will make sure I have mozzarella, ricotta, and gorgonzola on hand.  Although a mild cheddar might due in place of the mozzarella.

What do you think?  Sound good to you?  What could we add to make it even better?

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