Name: Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Cuisine: mexican
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.

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

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