I wanted to experiment with flavors from a recipe I tried once, perhaps 15 years ago, and the quesadilla memories I have from a Texas restaurant from the past few years.
It was not a resounding success. It tasted good but presentation must be modified. The flavor profile is roasted chicken, shredded with caramelized red onions (our house smelled of onion for two days), refried beans and goat cheese.
The problems include that I softened flour tortillas in a dry skillet, making them soft, not crisp, and that I layered them too high so it made an unwieldy tortilla. I’ll try again and give you more specific information on tortillas/amounts.
We need smaller “cakes,” and crispier tortillas. Update forthcoming. Cheers, Dee
Cooking with Dee 
I did serve it with fresh avocado and admit to a bottled roasted tomato salsa because the tomatoes aren’t very good here these days. Dee
At least with cooking, usually even the mistakes are edible. And you might be interested in a salsa that I make regularly, using canned tomatoes, for just this reason: http://therovinglemon.blogspot.com/2009/03/taste-sensations.html
Great basic winter salsa! Watch out for those Flying Kangaroos, they’re all over Vancouver… Dee