2 tortillas per person (I use
Joseph's Flax, Oat Bran and Whole Wheat Tortillas, but you can use
any whole wheat or white flour tortillas, in any size)
Cooked chicken, torn into small pieces (a rotisserie chicken is perfect for this)
Cooked or canned black beans (if using canned beans, drain and rinse well)
Avocado, peeled and thinly sliced (you'll need a few slices per person)
1/2 cup grated cheese per person (use Monterey Jack or Mexican mixed grated cheese)
1/4 cup salsa per person
Heat a griddle or nonstick frying pan over low-medium heat. Do not oil the pan.
On the counter top, assemble your quesadillas:
Place one tortilla on the counter top. Sprinkle 1/4 cup grated cheese. Arrange a bit of chicken all around. Sprinkle a handful of black beans here and there. Add some avocado, as much as you like. Spread all of the salsa around, so there will be salsa in every bite. Top with the remaining 1/4 cup of cheese, and then the second tortilla. Press down gently so your quesadillas is the same thickness all over.
Carefully set the quesadilla on the griddle or frying pan. Cook 2-3 minutes, until the bottom layer of cheese has melted and the tortilla is lightly browned. Using a large spatula, flip the quesadilla, and cook 2-3 minutes until the cheese that's now on the bottom is melted, and the tortilla is lightly browned.
Remove the quesadilla to a large cutting board, and let it sit for 2-3 minutes so the cheese has a chance to pull everything together. Using a large knife, cut into wedges. Serve with additional salsa, if desired.