Quesadillas – Chicken Black Bean and Greek
Quesadillas can be a quick snack or a substantial part of an evening meal. 
The basic ingredients are tortillas and cheese – the rest is up to you. You can even switch to cream cheese and sweet fillings to make a quesadilla dessert. The best part is that they are easily made on the stove or grill, so you don’t have to heat up your kitchen with a hot oven.
Chicken and Black Bean Quesadillas
For the Pico de Gallo:
1 large tomato, seeded and cut into small cubes
1/2 small onion, finely chopped
1 Tablespoon chopped fresh cilantro
For the quesadilla:
2 large four tortillas
1 cup shredded cheese (monterey jack and cheddar blend)
1 medium chicken breast, cooked and shredded
1/2 cup canned black beans, rinsed and drained
1/2 teaspoon ground cumin
olive oil
sour cream (optional)
1. Mix tomatoes, onion, and cilantro in a small bowl. Set aside.
2. Assemble quesadilla: start with a tortilla, sprinkle 1/2 of the cheese, evenly distribute chicken and black beans. Sprinkle cumin on top. Add 1/4 cup of the pico de gallo. Top with remaining cheese and finish with the other tortilla.
3. Heat a flat skillet to medium and brush with olive oil. Slide quesadilla onto the skillet. Cook until golden brown on the bottom.
4. To flip the quesadilla: place a large dinner plate upside down on top of the quesadilla. All at once, turn the skillet and the plate over. Return skillet to burner. Brush skillet with olive oil, then slide quesadilla from plate back onto the skillet. Cook again until golden brown and cheese is thoroughly melted.
5. Transfer to a cutting board. Use a pizza cutter or large knife to cut into wedges.
6. Serve with remaining pico de gallo and sour cream, as desired.
Greek Quesadilla
2 large flour tortillas
1 cup shredded mozzarella cheese
2 oz. feta, crumbled
1 plum tomato, thinly sliced
10 large black olives, sliced
1/2 cup spinach leaves
2 Tablespoons grated parmesan cheese
1. Assemble quesadilla: start with a tortilla, sprinkle 1/2 of the mozzarella and the feta, evenly distribute tomatoes and black olives. Add a layer of spinach leaves. Top with remaining mozzarella and feta. Sprinkle with parmesan and finish with the other tortilla.
3. Heat a flat skillet to medium and brush with olive oil. Slide quesadilla onto the skillet. Cook until golden brown on the bottom.
4. To flip the quesadilla: place a large dinner plate upside down on top of the quesadilla. All at once, turn the skillet and the plate over. Return skillet to burner. Brush skillet with olive oil, then slide quesadilla from plate back onto the skillet. Cook again until golden brown and cheese is thoroughly melted.
5. Transfer to a cutting board. Use a pizza cutter or large knife to cut into wedges.
