Quesadillas

Meat

Remove the fat and skin from: 

2 large chicken breasts

Place in a pan, and add: 

300 ml water
1 chicken bouillon cube

Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool.

When the chicken breasts are cool, shred them with a fork on a plate. Save the broth in a container in the fridge to use later for soup or stock (in place of bouillon and water in another recipe).

½ T olive oil
½ onion - minced
1-2 cloves garlic - minced
2 t taco seasoning (or chili powder)
1 t cumin powder
¼ t salt
(¼ red pepper - cut into small pieces)

Heat olive oil in a frying pan, and add the onions, then garlic and spices. Stir fry over a low flame until the onions are soft and the spices are fragrant. 

Add shredded chicken breasts and red pepper to the pan and mix thoroughly. Set aside.

Instead of chicken breasts, you can make this using 300 grams minced chicken, although the quesadillas will be a little messy as the meat might crumble out. Add the chicken to the onion and spices above, right after you add the onions and garlic.

Beans

250 grams cooked beans (black, pinto, whatever)
1½ T butter
1-2 cloves garlic - minced
¼ t salt

Heat the beans, butter, garlic, and salt in a ziplock bag (not airtight) in the microwave until the butter melts. Gently pound the beans (through the bag) with a rolling pin to mash the beans.

More ingredients

6 large flour tortillas

1 C shredded mozzarella or other natural cheese

olive oil

Heat a large frying pan. Lay 1 tortilla in the heated pan, cover ½ with a very thin layer of cheese and the other ½ with a thin layer of meat and bean mixture. When the cheese is melted, fold it in half. Press it gently with a spatula. After about 30-60 seconds, take it out and place it on a serving plate. Add a tiny bit of oil to your pan, carefully spread it with the paper towel, and repeat the process. Continue until all your ingredients are used.

Cut each one into quarters. Serve with salsa and/or guacamole.