I saw these on Guy Fieri's "Guys Big Bite" on the Food Network the other day. Guy Fieri happens to be my 8 year old sons "favorite chef" as I have just recently learned... I didn't even know he was aware of that tv genre!
TWO pictures for you - we all loved these so much - it really deserves 2 shots...
Coyote Quesadillas
1 (6oz) boneless, skinless chicken breast
1 T Blackening Spice, recipe follows
1 T vegetable oil
6 oz canned refried beans
3/4 c shredded mozzarella cheese
3/4 c shredded pepper jack cheese
2 T chopped green onion
1 T finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
Black Bean Salsa, recipe follows
Chipotle Ranch Dressing
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.
TWO pictures for you - we all loved these so much - it really deserves 2 shots...
Coyote Quesadillas1 (6oz) boneless, skinless chicken breast
1 T Blackening Spice, recipe follows
1 T vegetable oil
6 oz canned refried beans
3/4 c shredded mozzarella cheese
3/4 c shredded pepper jack cheese
2 T chopped green onion
1 T finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
Black Bean Salsa, recipe follows
Chipotle Ranch Dressing
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 T granulated garlic
1 T freshly crack black pepper
2 t granulated onion
2 t ground cumin
1 t cayenne pepper
1 t paprika
1/2 T salt
Combine all of the ingredients in a small bowl. Store in an airtight container.
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