If you like Mexican food and are looking for a fast, cheap, filling meal—this is it. My version of a quesadilla is a little different from the norm. This can easily be a great vegetarian meal as well.
Full Moon Quesadilla
2 small tortillas, or 1 large folded in half
Refried beans
Black beans rinsed and drained
Rotel or any brand chopped tomatoes and chiles, drained
Taco cheese
Shredded cooked chicken, leftover or canned works, with some of the chili powder and cumin mixed in
Chili powder
Garlic powder
Cumin
Tajin
This is super easy. I use a small 8in skillet for small tortillas or a large skillet if i’m folding in half. On one tortilla, spread a layer of refried beans and place in the skillet, then scatter a layer of black beans. Shake a bit of all 4 spices on the beans layer, as spicy or mild as you like. Or skip if you’re a plain palette person. Then add a layer of Rotel and chicken. Sprinkle on a handful of cheese. Top with the second tortilla and turn the burner on Medium. I like to smash the quesadilla down a bit with the spatula. When the bottom tortilla starts to brown, flip over, press and brown the other side. Cook it until the tortillas are crispy (but not burnt) and the cheese is crispy around the edges. (If doing the large tortilla, put all the layers on one side and then just fold the other side of the tortilla over to top the cheese.) The browned tortilla kind of looks like a full moon. Even though the real moon isn’t made of cheese, this one is. Dig in!
