How the Cat makes Quesadillas

1 St. Joseph Lavash, cut into 4 quarters
2-4 TB ff refried beans
fresh ground pepper
1 ts chili oil
1/4 small red onion, diced
1/2 yellow bell pepper, sliced and cut into thin strips
1/2 cherry pepper, finely chopped (no seeds!)
some leftover chicken or steak, cubed
1/2 ts cumin
1/2 ts chili powder
2-3 TB water
2 TB low-fat Mexican cheese mix

On a cutting board, prepare the lavash (cut in half, and then half the halves again). Pair 2 quarters each for a quesadilla. Cover one quarter each with 1-2 TB refried beans, and crush black pepper on the bean spread.

In a skillet, heat the oil and add the onion and cherry chili. Saute until slightly soft. Add all the spices, the bell pepper, chicken or beef (or both), and the water, and saute on low heat until the bell pepper is tender. Turn off the heat.

Heat a cast iron skillet or grill pan to high heat. Distribute the bell pepper steak mix on the bean spread of the two quarters. Sprinkle with the cheese and close with the second lavash quarters. Place on the heated skillet, and, depending on the heat of the stove, turn the lavash to the other side, once it has browned on the bottom side. Turn off the heat, and let the other side get brown and the cheese melt. Serve straight up or with salsa, green onions and sour cream. Says the cat.