Chicken Quesadilla

Somewhat ironically perhaps, I learned how to make quesadilla from a German friend (so perhaps I should call them käse-dilla). Here is my slightly modified version.

Ingredients:
- fillet of chicken breast
- grated sharp cheddar
- scallion
- cilantro
- paprika, cumin, caraway
- tortilla (burrito size)

Season the chicken with ground cumin, paprika and caraway seeds and cook in the pan - I like to add either wine or bourbon if at any time it looks like getting too dry before I think the meat is done. When done, slice the meat.

In a large pan, preferably of the non-stick variety, place a tortilla, then a layer of grated cheese, then pieces of chicken together with chopped cilantro and scallion, then another layer of grated cheese and one more tortilla. Heat until tortilla browns (and cheese inside melts) - careful: once brown, the tortilla will quickly continue on to black (i.e. burnt) if left on the heat - and flip over for similar treatment of the other side. The flipping itself might take a little practice - try to avoid spilling any of the cheese when flipping as the cheese on the hot pan burns quite readily and makes it a lot more difficult to keep the tortilla from sticking to the pan (and getting burnt).

Serve with black beans and a scoop of sour creme.