For dinner last night, I made chicken quesadillas with guacamole and red cabbage salad. It took ten minutes to prepare the whole thing: just put a corn tortilla on a hot frying pan, add grated cheese and chunks of cooked chicken (I had leftover roasted chicken), then place another tortilla on top. Heat up for a minute or two, then turn over. Serve when the tortilla is heated and slightly browned, and the cheese is melted. (The guacamole I had made the day before, and for the salad, I just sliced some cabbage and added some vinaigrette dressing).
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