Mexican cuisine is one of my faves because it’s very high on the savory quotient, and certain dishes are relatively easy to cook at home.
I haven’t made quesadillas in a long time, and I was inspired to cook them for a weeknight meal.
A note on serving: There’s more than one way to dish up a quesadilla. One way is to fold the tortilla over, like in the shape of a fan, then slice down the middle. Another way is to layer with one tortilla on the bottom and one on the top, then cutting into slices. You’ll notice from the photo above that I served it “cake style,” which means I layered the tortillas and served without slicing (it’s fun and messy that way, but if you want less mess while eating, try the other methods).
1/2 onion, chopped
4 garlic cloves, diced
1 pack ground chicken
1 can refried beans
soy sauce to taste
cumin to taste
oregano to taste (optional)
grated cheddar to taste
Saute the onion and garlic in a large pan, then mix in the chicken and beans. When the chicken is cooked, add the soy sauce, cumin and oregano.
Heat up a separate pan. Lay down one tortilla, slather filling onto it with cheese, and top with another tortilla. Flip the tortilla when the bottom layer is toasted so you can toast the other side.
Serve with Greek yogurt and hot sauce if desired.