Coyote Quesadilla

Total Time:
1 hr 10 min
45 min
5 min
20 min

4 servings

  • 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
  • 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
  • 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
  • Chipotle Ranch Dressing:
  • 1 cup ranch dressing, store-bought
  • 1/4 cup sour cream
  • 2 tablespoons chipotle peppers
Watch how to make this recipe.
  • 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:
  • Combine all of the ingredients in a small bowl. Store in an airtight container.

Black Bean Salsa:
  • Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.

Chipotle Ranch Dressing:
  • 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.

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