Ingredients
- 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
Directions
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.
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By drphin
on December 22, 2011
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Just made this tonight. I thought all the flavors were great. The black-bean corn salsa is excellent. The chipotle ranch is really good too. I used less refried beans here. A whole can of beans in one quesadilla is enough to choke a horse! The whole three-layer thing is a little rediculouse. You basically have to deconstruct what you just made in order to eat it and you end up tasting things individually. Just dial back the amount of everything, put it in a tortilla, fold it over like an omlet an melt cheese on top and garnish with tomatoe, salsa and the sauce.
By elder1632
Roseville,CA
on December 22, 2011
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Getting the maximum Stars on this!!!Easy to make, Tasty, Right out of "Flavor town". Kids loved it,, neighbors loved it and my Lady loved it!!! Lots of room to be creative and add you favorite bite. Came out of the oven and looked like it a professional made it....!!!
By banksdmb
capitol heights,
on November 30, 2011
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this recipe was so good ( so my family says, i'm a none meat eater it was fun to make and looked delicious. it was filling and very tasty. the salsa was awesome and i used it with some tilapia and made my self a burrito.
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