There are three things I always have on hand for a quick meal: a bag of tortillas, shredded cheese, and jalapañoes. Quick, spicy quesadillas never fail to satisfy. And I've never had anyone complain about them. Even if you take the time to make your own salsa, you can pull this together in 15 minutes.
- 1 chicken breast or 3 chicken tenderloins
- 1 tablespoon ancho chile pepper
- Olive oil
- Salsa, preferably homemade
- Corn tortillas
- Shredded Cheddar
Turn the grill on high. Clean and trim chicken then cut in half laterally to reduce thickness. Toss pieces in bowl with the ancho pepper, salt, pepper and oil. If you're making salsa, get to it — if you follow this simple, fail-safe recipe that will take less than ten minutes.
Throw the chicken on the grill, cook for 2 minutes on each side. Meanwhile, douse a paper towel with water, place two tortillas between them and throw them in the microwave for 30 seconds to steam. Put a flat pan on the stove, wipe it with vegetable or corn oil and jack up the heat. Remove the chicken and slice in strips.
To assemble, cover one tortilla with melted cheese, arrange strips of chicken on top, sprinkle more cheese on, and about a tablespoon of salsa, cover with another tortilla. Place in pan on high heat. Cook for a minute, flip, cook for another minute. Repeat with remaining tortillas.
Cut in half and eat liberally with salsa. Repeat as hungry.