- refried beans
- shredded cheese
- poached chicken breast, shredded
- dash of chili powder
- Butter or vegetable oil
In a heavy bottom pot add poaching liquid -(water & salt or chicken broth) so that it completely covers the chicken by at least an inch. Bring the liquid to a boil, reduce heat to a simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot liquid for 10-15 more minutes. Shred the chicken and sprinkle with a few shakes of chili power and salt & pepper to taste.
Lay tortilla on work surface. Spread thin layer of refried beans over half of the tortilla. Layer chicken, and/or cheese over the beans. Fold tortilla in half.
Melt 1 tablespoon butter in a heavy skillet or heat oil over medium-high heat. Add stuffed and folded tortilla. Cook until one side is golden brown. Use a large metal spatula to flip the quesadilla. Cook until that side is golden brown.
Bake quesadilla in preheated 350-degree oven for about 10 minutes or so.
Cut the quesadilla into wedges. Serve with Salsa, Guacamole and Sour Cream