Chicken and Black Bean Quesadillas

     I figured on having a day off to make a basic chicken dish, but in the eleventh hour Heather pulled out a package of tortillas and asked for quesadillas. If nothing else, it helped me figure out what to do with the chicken! This is one of those piece-'o-cake meals when you have somewhere to be or you don't want to spend a lot of time in the kitchen. The majority of the time spent on this dish is in the prep work (which still isn't much), so it won't be long before you get to take your first bite.
     Let's get everything together!

The Beans
1/4 c. dried black beans (or substitute canned beans)
water and salt (to taste)

The Chicken
1 boneless, skinless chicken breast
kosher salt and fresh cracked pepper (to taste)
1/2 tsp. cayenne pepper
1 tbsp. vegetable shortening

The Other Stuff (the measurements get a bit nebulous here - it's more up to personal tastes)
1 package of tortillas
1/2 c. onion, chopped
1/2 c. mushrooms, chopped
1/2 c. bell pepper, chopped
16 oz. package of shredded cheese (Monterrey and cheddar blend)
cilantro and red pepper flakes (to taste)
salsa

The prep work...
     Let's start with the beans. I normally soak my dried beans overnight, but Heather caught me off guard today. She wanted quesadillas, so I reached for the black beans. I rinsed them and kept them on a slow boil for about 2 hours. They get tender faster than the dried kidney beans. When they're soft enough to eat, strain the beans and set them aside for later. Of course, you can always skip this process and go with the canned beans.

     Rinse the chicken breast, and pat it dry with a paper towel. Place it between two sheets of plastic wrap and wail away on it with a tenderizing mallet. Remove any excess fat with a sharp knife, and sprinkle it with kosher salt, fresh cracked pepper, and the cayenne pepper. Heat a tablespoon of vegetable shortening in a skillet to medium heat, and brown the chicken on both sides.

     When the chicken is done, place it to the side to cool. Slice it up into small pieces when you don't have to worry about 2nd degree burns anymore. Wipe out the pan with a dry rag, and spray it down with a thin layer of oil.

     Reduce the heat under the skillet to medium-low. When the oil is heated, drop in a tortilla. Add a light layer of shredded cheese, and add the beans, onion, mushrooms, and bell pepper according to your taste. Sprinkle on a bit of cilantro and red pepper flakes, and place a small handful of chicken over half of the tortilla. Add another layer of cheese, and wait for it to begin to melt. When that happens, fold in half and flip a few times insuring that everything is thoroughly melted together.

     Place the quesadilla on a plate, and cut it in half with a knife or pizza slicer. Serve it with salsa (which I'll make fresh when my spring garden yields fresh cilantro and tomatoes) and sour cream.

     Forget the fork - this is a hands-on dish! Enjoy!