Coyote Quesadilla

1 (6-ounce) boneless, skinless chicken breast
1 tablespoon Blackening Spice, recipe follows
1 tablespoon vegetable oil
6 ounces canned refried beans
3/4 cup shredded mozzarella cheese
3/4 cup shredded pepper jack cheese
2 tablespoons chopped green onion
1 tablespoon finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
Black Bean Salsa, recipe follows
Chipotle Ranch Dressing, recipe follows
Preheat the oven to 425 degrees F.

Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.

Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.

Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).

Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.

Blackening Spice Rub:
1 tablespoon granulated garlic
1 tablespoon freshly crack black pepper
2 teaspoons granulated onion
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 tablespoon salt
Combine all of the ingredients in a small bowl. Store in an airtight container.

Black Bean Salsa:
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can low-sodium corn kernels, drained
1 Roma tomato, seeded, small dice
2 tablespoons peeled and finely diced carrots
2 tablespoons finely chopped green onion
2 tablespoons finely diced red onion
2 tablespoons finely diced red bell pepper
1 tablespoon finely chopped cilantro leaves
1 teaspoon grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.

Chipotle Ranch Dressing:
1 cup ranch dressing, store-bought
1/4 cup sour cream
2 tablespoons chipotle peppers
Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s