Chicken and Bean Quesadilla

Ingredients:

• 1 teaspoon of oil
• 1 large flour Tortilla
• 1/4 cup of cheese** (cut up or grated)
• Filling* halal refried beans or 1/4 lb of boneless Chicken, cooked and cut up in long strips (leftover chicken works great)
• 1 tablespoon of Salsa (more or less to taste)
• Canned beans, mashed (kidney or black beans work best)
  
• Lettuce

Directions:
Put the oil in a large frypan over medium heat. Place the tortilla in the pan and twirl to make sure the whole side of the tortilla is oiled. Cook the tortilla on that side for a few minutes. Turn the tortilla over and turn the heat to low if the pan is smoking.

Now to add the filling ingredients on the cooked side: Spread the cheese on one half of the tortilla, along with the chicken, salsa, beans and lettuce. Take the plain half and fold over the filling, making sure to crimp the two edges together to make a good seal. The final result should look like a half circle. Place the Quesadilla in a plate and cut in half for easier eating.
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* The filling ingredients are what I generally like. You can make this totally vegetarian or add other types of meats, beans and vegetables.

**Monterey Jack or Pepper Jack is the perfect cheese for Quesadillas. I buy Cabot brand Pepper Jack from Sam's Club, which contains no animal rennet and is certified halal (indicated on packaging). Rennet is the lining of the stomach of the animal, which is used to make the milk curdle and hence we get cheese. Many cheeses use some form of animal rennet or enzymes so check the ingredients carefully.