A quesadilla is basically a dressed up grilled cheese sandwich. They’re incredibly versatile. Scan your fridge for leftover cooked meats and diced vegetables, and you’re halfway there. This is my favorite way to make quesadillas:

Ingredients:
1 large boneless, skinless chicken breast
1/4 teaspoon creole seasoning, or to taste

2 tablespoons butter or margarine
4 large flour tortillas (burrito style)
1 cup shredded Mexican blend cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapenos
1/2 small onion, diced
1/2 tomato, diced

Directions:
Preheat grill. Season chicken breast with creole seasoning. Grill over medium heat until cooked through, about 6 minutes per side. Remove from grill and let rest about 5 minutes. Slice into narrow strips.

Melt 1 tablespoon butter or margarine in a large skillet over medium heat, coating entire pan. Place a tortilla in the pan and spread 1/4 cup of the cheese evenly over the tortilla. Add half the sliced chicken, 1 tablespoon each of the black olives and jalapenos, and half of the diced onion and tomato. Top with an additional 1/4 cup of the cheese and a second tortilla.

Cook quesadilla about 3 minutes, or until bottom is golden and cheese has begun to melt. Carefully turn the quesadilla over and cook an additional 1 or 2 minutes. Remove from pan and set aside.

Add another tablespoon of butter or margarine to the skillet and make a second tortilla with the remaining ingredients. Cut each quesadilla into 6 or 8 wedges. Serve with sour cream and salsa if desired.

Makes 2 meals or 4 appetizers.

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