Food Network: Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce

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Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce
Recipe courtesy David Walzog

Ingredients
4 skinless chicken breasts
Olive oil, for sauteing
4 (8-inch) flour tortillas
8 ounces grated cheddar cheese
4 tablespoons sliced pickled jalapenos
1 can cooked black beans
3 tablespoons pickled jalapenos
2 plum tomatoes canned
2 teaspoons ground cumin
Salt and pepper
Water, to cover
1 tablespoon chopped garlic

Directions
Saute chicken in olive oil over medium high heat for 3 to 5 minutes on

each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of
jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick
pan.

In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and
garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process
until smooth. Serve hot.

To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of
black beans and the sliced chicken breast on top.