Here I Dreamt I Was a Vegetarian

For six years, I have claimed myself a vegetarian, although monthly I would indulge in turkey bacon, and at Thanksgiving I would splurge on some white meat (but no gravy). I cannot, in good conscience, use that phrase as a self-descriptor anymore. First, I fell in love with crab cakes. Then, I began to overindulge in the turkey. What was left after that? Chicken breasts, smothered in barbeque sauce and Big Black Dick and grilled to perfection with the yummy slightly charred, caramelized bits. Then it was over. Halibut and tilapia soon followed, until I was eating meat weekly. This is how it happens. I was so surprised, and I'm still a little ashamed.

But not too ashamed to enjoy chicken quesadillas. I didn't get any purdy pictures (I didn't remember to take them, and taking pictures of un-plated leftovers in tupperware does neither the food nor the cook justice). To see the chicken quesadilla in its spelendor, here is what you need:

1 grilled chicken breast, rubbed/marinated in the style of your choosing and diced
1 cup cooked black beans
1 cup cooked corn
1 orange pepper
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 diced tomato
1 jalapeno pepper
2 cups grated MoJack cheese
Tortillas
Sour cream

To create the filling, combine cooked beans and corn with the peppers, cilantro, onion, and tomato. Place 1 tortilla in a pan heated at medium-low to medium heat. Place enough cheese on the tortilla to cover, and sprinkle liberally with the filling and chicken. Cover with another tortilla, and press firmly to get them to stick together. When the bottom tortilla begins to brown, and the cheese melts, flip (using a spatula underneath, and your hand on top). Cook until cheese is thoroughly melted, and both tortillas are slightly browned. Move quesadilla to a plate, let cool for a minute or two, and cut with a pizza cutter. Serve with sour cream. Yum!