Shredded Chicken and Black Bean Quesadilla

"A quesadilla" you say, isn't that kids food? Well, I would say yes if it is full of an overwhelming amount of yellow cheese. But add some shredded chicken, some veggies, and beans and you have yourself dinner. And let's admit, there is something refreshing about eating your dinner with your hands. Really you only get to do that on rare occasion, like the other night when my husband and I ate a juicy hamburger at Five Guys Burgers, which was delicious, but very messy. So juicy and messy in fact that I had to scrub my ring with soap when I got home from all the grease that ran down my hand and solidified on my ring (yes it was gross, yes it was delicious, and yes that grease also solidified in my stomach that night giving me a slight stomach ache, but I'd do it again).

But I digress...while these quesadilla's may get a bit messy while you are eating them (and cooking them) they won't leave you with grease running down your hands. They will leave your stomach content and your silverware in the drawer. (Although if I am going to be honest, I did use a fork as well as my hands while eating these.)

Shredded Chicken and Black Bean Quesadillas
Recipe and Pictures by Caroline
Serves 2

1 chicken breast
4-6 flour tortilla shells
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 sweet onion, chopped
1/2 cup black beans
1 tablespoon cilantro, chopped fine
2 cups shredded cheese, Cheddar and Pepper Jack
fajita seasoning
salt and pepper
sour cream
mild salsa
Guacamole

1. Fillet your chicken breast and season with salt, pepper, and fajita seasoning. Broil on high in a glass dish covered with foil for 20 minutes, turning once. When chicken is cooked through, remover from oven and shred; set aside.
2. In a large skillet cook peppers and onion until soft. Add black beans, chicken, and cilantro, cook for 4 minutes, or until heated through. Season with salt and pepper to taste.
3. Meanwhile, if using uncooked tortillas, cook one side of each shell in a medium skillet over medium heat; set aside. When ready, place uncooked half of tortilla down in the pan, scoop 1/4 of your chicken mixture into the shell and 1/2 of the cheese. Fold shell over and flatten lightly with the back of a spatula. Cook for about 1-2 minutes and flip. Cook on the other side 1-2 minutes or until cheese is melted. Repeat with remaining shells and chicken mixture. (Or you can use 2 shells for each quesadilla, I just found that making an envelope was easier to flip and eat.)
4. Slice each quesadilla into 3 pieces and serve with sour cream, salsa, and guacamole.