Meat Quesadillas

Don't worry-- it's not labeled "meat" because it's unidentifiable, but because this recipe works equally well for chicken and beef. I'm not intentionally writing chicken bias into this blog, you know. It's just a side-effect that you get from learning to cook from someone who doesn't eat red meat. I use a George Foreman grill to make mine because it cooks both sides at once, though they can be done on the stovetop if you remember to flip them over.

Again, remember that the meat will require advance preparation!

You will need:
Stovetop and skillet, or electric grill
Small flour tortillas (easier to handle)
Pack of shredded Mexican blend cheese+ pack of shredded Sharp Cheddar (because cheese graters are a terrifying thing)
Pack of Fajita Seasoning (I use McCormick)
Can of salsa (optional)
Sour cream (optional)
Chicken breast or beef cuts, thawed (think what you'd use for fajitas. Ask a butcher if need be.)

Quesadillas!

Advance Prep: Cut the chicken or beef into strips. Prepare the Fajita seasoning and let the meat soak in it for at least two hours. Pour the whole mess into a wok or small skillet and cook through, chopping the meat into smaller portions as it cooks. A little oil on the bottom of the pan will keep it from sticking if it gets dry, and if any excess liquid is left after cooking, be sure to drain. At this point, the meat should be bite-sized and easily fittable into a quesadilla. I'm sure you can figure it out.

Plug in the electric grill or get a skillet heated. Stove should be on medium heat, but you may need to experiment a little because this varies widely from stove to stove.

Place a tortilla on the hot surface and let it warm a little. Add cheese, meat, and salsa to taste. For an electric grill, fold it in half and shut the lid. For a skillet, keep the quesadilla open so both sides start to brown. This may make it harder to fold over later, but it's the fastest way to cook it, and I highly doubt presentation is a big part of what you're going for here.

Electric grills will cook quickly. Be prepared for some funny noises. It's done when the cheese is bubbly and the tortilla is nice and firm. Same goes for a skillet, though cooking may take a little longer. Top quesadillas with sour cream if desired and consume, consume, consume!