COYOTE QUESADILLA

Coyote Quesadilla image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 35

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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
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
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
1 cup ranch dressing, store-bought
1/4 cup sour cream
2 tablespoons chipotle peppers

Steps:

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.
Combine all of the ingredients in a small bowl. Store in an airtight container.
Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.
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.