Coyote Quesadilla
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
43
Sourness
50
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil170 g
Refried Beans (canned)2 tbsps
Green Onion (finely chopped)3 large
Flour Tortilla1 tbsp
Granulated Garlic2 tsps
Granulated Onion1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
Paprika1 tbsp
Salt2 tbsps
Carrot (peeled and finely diced)2 tbsps
Red Onion (finely diced)2 tbsps
Red Bell Pepper (finely diced)1 tsp
Sea Salt1 cup
Sour Cream2 tbsps
Chipotle PepperDirections:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice
4
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
5
Remove to a cutting board, cool slightly and slice
6
Cover to keep warm
7
Heat the beans in a small pot over low heat until heated through and keep warm
8
Prepare the remaining ingredients and have them ready for assembly
9
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)
10
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
11
Repeat this layering order with the remaining ingredients
12
Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes
13
Bake for 5 minutes
14
Remove from the oven and portion with a slicing knife into 4 wedges
15
Serve with the Black Bean Salsa and Chipotle Ranch Dressing
16
Combine all of the ingredients in a small bowl
17
Store in an airtight container
18
Gently mix all of the ingredients in a large container
19
Cover and refrigerate for 20 minutes
20
Process all of the ingredients in a blender until smooth
21
Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving