Wanna make something that’s quick, easy and completely delicious?  I mean, I’m assuming you do – that’s probably why you’ve come here today.  People don’t frequent this blog for gardening guidance or fashion tips.  You’re here because you’re looking for dinnertime inspiration, and you guys know I love to dish it out.
I asked the Pickle on Sunday afternoon what she wanted to have for dinner that night, and she replied with five of the saddest words anyone could say to me  — no, not “gosh you look tired today” but “anything except Mexican food, Mom.”  I guess I’ve overdone it here on the tacos as of late, but you know when I get something in my head it’s really hard to let go.  So per my middle child’s request, I didn’t end up making Mexican food on Sunday (we had an awesome Chinese Chicken Salad I’ll share here sometime soon).

I waited two nights before I did have to sneak these quesadillas in for the sake of you guys and this here blog (see?  I care, I really do).  I’m happy to tell you that for as much as I tend to overdo it on the southwest cuisine, these went over with the DamFam in a very big way, and I hope your loved ones enjoy them, too. 

CHICKEN & BLACK BEAN QUESADILLAS
SERVES: 4
SOURCE:  foodandwine.com; recipe by Annie Wayte

1 1/2 T. neutral cooking oil, divided
1 small red onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced
1 t. ground cumin
cayenne pepper to taste
1 – 15 oz. can black beans, drained and rinsed
kosher salt and freshly ground pepper to taste
1/4 c. coarsely chopped cilantro

4 – 8″ flour tortillas (La Banderita 8″ Flour Tortillas are on sale)
1 1/2 c. shredded roasted chicken (I used the meat from a Sendik’s rotisserie chicken. They also have the chicken already shredded and pulled for you now, too. You can find it in the deli.)
1/4 c. crumbled feta cheese
3/4 c. shredded mozzarella (Shurfresh Shredded Cheeses are on sale)

Pico de gallo and guacamole (Sendik’s Pico de Gallo and Fresh Guacamole are both on sale in the Produce department)

In a medium saucepan, heat 1/2 tablespoon of the oil.  Add the onion, red bell pepper, garlic, cumin, and a pinch of cayenne pepper and cook over moderate heat, stirring occasionally for 5 minutes.  Add the beans and 1/3 cup of water; simmer for 5 minutes (I let mine reduce down longer than this, probably closer to 10 minutes).  Season with salt and pepper to taste.  Stir in 1/4 cup of cilantro.

Heat 1/2 tablespoon of canola oil in each of 2 large skillets.  Place the tortillas on a work surface and divide evenly the bean mixture, chicken, feta, and mozzarella between among each tortilla.  Fold each tortilla in half; add 2 quesadillas to each skillet and cook over moderate heat, turning until golden and cheese is melted, about 3 minutes per side.  Transfer to work surface and cut each quesadilla into wedges.  Serve with pico de gallo, and guacamole on the side if desired.