In terms of sheer bang for the buck, it’s hard to beat chicken quesadillas. Tons of flavor, very little effort. Here’s how I make them.

Trim a boneless chicken breast and brown it well on both sides in a stainless skillet. While it cooks, grate some sharp cheddar or monterey jack and squeeze a lime into a bowl. Mince a garlic clove and stir it into the lime. When the chicken is done, slice it thin. Take the pan off the heat and very quickly deglaze it with the lime juice and garlic–just enough to dissolve a few tasty pan bits and take the raw edge off the garlic–and pour the lime juice back into the bowl. Toss the chicken with the lime juice and garlic and set aside.

Fill some 12-inch flour tortillas with the cheese and chicken and fry in lard or butter in a large skillet over medium-high. Serve with tomatillo salsa.

If you’d like to try making your own tortillas, here’s how to do it.