Macayo's Chicken Fajita Quesadilla

Source: Chef Reed Johnson, Macayo's, Phoenix, Arizona

1 (14-inch) flour tortilla
1/2 cup cooked chicken, thinly sliced
1/4 cup onion, julienned
1/4 cup cooked Anaheim chile, julienned
1/2 cup Monterrey jack and cheddar cheese, shredded

Toast tortilla on grill until warmed but still soft; cover one side with above ingredients in order given. Fold over in center and place back on grill, toasting carefully on low heat until warmed through and cheese is melted.

Serve on a heated plate with 1/4 cup each sour cream, refried beans, guacamole and Spanish rice, accompanied by salsa.

Makes 1 serving (2 or 3 as an appetizer).