Sunday Night Quesadillas

As an hors d'oeuvre, Andrea made mozarella-tomato-basil snacks using our tomatoes and basil. The different colored tomatoes made these just beautiful.

For the main course I made quickie chicken quesadillas:

1 boneless, skinless chicken breast half, thinly sliced
3 cloves garlic, chopped
1 tsp pasilla chili powder
1/2 tsp each new mexico and chipotle chili powders
1 Tbs manteca de color
1 Tbs cider vinegar
salt and black pepper
1 tsp cumin seeds
1/2 tsp freshly ground coriander seeds
cheese
red onion, thinly sliced
tortillas
canola oil

Combine the first 7 ingredients (up to and including the salt and pepper) in a bowl and mix well.
Put a 12" cast iron skillet over high heat and add the cumin and coriander to it. Once the spices become aromatic, add the chicken.
Cook the pieces over high heat until they start to brown and are cooked through, then remove to another bowl.
Assemble quesadillas by layering cheese, chicken, onion, and cheese onto a tortilla, then top with another tortilla.
Heat a small amount of canola oil in a non-stick pan and add a quesadilla. Flip when the bottom browns, brown the other side, then transfer to a 200 degree oven until the other quesadilla is complete.
Serve the quesadillas with salsa (or a mixture of ketchup and hot sauce if you discover that your salsa is moldy, stupid us).

To accompany this delight, which would have also benefited from a dollop of sour cream and a bit of cilantro, we had a nice green salad.