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Coyote Quesadilla

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 45 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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

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


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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).
  5. 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. Combine all of the ingredients in a small bowl. Store in an airtight container.

Black Bean Salsa:

  1. Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.

Chipotle Ranch Dressing:

  1. 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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