Chicken quesadilla

Usually I use leftover baked chicken to make them, but you can use boneless skinless chicken breasts, canned chicken, sandwich meat, etcetera ... I stuck in a quick basic how to for chicken cooking, but this recipe really assumes you're using leftover chicken. Chicken quesadillas are easy. I only bother with the spices when I'm feeling fancy.

• leftover baked chicken

• cheddar cheese

• cumin

• red chile powder

• garlic powder

• cayenne pepper chile powder (optional)

• flour or corn tortillas

1. Grate some cheese. Chop some chicken. If the chicken is not already cooked you can cook pieces by putting them in a 375 oven covered in foil. After around 20 minutes remove the foil and begin regularly checking the temperature. When the temperature of the chicken gets to 165 degrees next to the bone, or if checking visually the chicken when cut next to the bone displays white (not pink) meat and clear juices, remove it from the oven.

2. Place the desired amount of chicken pieces on half of the tortilla, evenly spaced with about a ½ inch of space left clear next to the ends. Sprinkle shredded cheese evenly over the chicken leaving the ½ inch clear next to the edge of the tortilla.

3. If desired shake a little of the red chile powder, garlic powder, cumin, and cayenne pepper chile powder over the cheese. That is my standard Mexican spice mix.

4. Fold the tortilla in half and cook it in the microwave 30 seconds to a minute or until the cheese is melted. Overcooking in the microwave will make the tortilla stiff. You can also cook the quesadilla on the stove in a fry pan over medium heat, flipping occasionally until the cheese is melted, with or without some grease.

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