Coyote Quesadilla

Name: Coyote Quesadilla
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed, drained; 2 Tbsps peeled and finely diced carrots; 1 teaspoon cayenne pepper; 2 Tbsps chipotle peppers; 1 Tbsp finely chopped cilantro leaves; 425 grams low-sodium corn kernels, drained; 3 larges flour tortillas; 1 Tbsp granulated garlic; 2 teaspoons granulated onion; 2 Tbsps chopped green onion; 2 Tbsps finely chopped green onion; 1 teaspoons ground cumin; 2 teaspoons ground cumin; 1 Tbsp freshly squeezed lime juice; 1 teaspoon grated lime zest; 1 teaspoon paprika; 1 teaspoons freshly cracked black pepper; 1 Tbsp freshly crack black pepper; 177 milliliters shredded pepper jack cheese; 237 milliliters ranch dressing, store-bought; 2 Tbsps finely diced red bell pepper; 2 Tbsps finely diced red onion; 170 grams canned refried beans; 1 Roma tomato, diced; 1 small Roma tomato, seeded, small dice; 1 Tbsps salt; 1 teaspoons sea salt; 177 milliliters shredded mozzarella cheese; 170 grams boneless, skinless chicken breast; 59 milliliters sour cream

You can never have too many Mexican recipes, so give Coyote Quesadillan a try. This hor d'oeuvre has 855 calories, 34g of protein, and 53g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have vegetable oil, ground cumin, paprika, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice.

Ingredients you will need

Dry Seasoning Rub

Chicken Breast

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove to a cutting board, cool slightly and slice. Cover to keep warm.

Equipment you will use

Cutting Board

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.

Ingredients you will need

Beans

Equipment you will use

Pot

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).

Ingredients you will need

Tortilla

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Onions

Cilantro

Tomato

Tortilla

Whole Chicken

Cheese

Spread

Beans

Equipment you will use

Baking Sheet

Bake for 5 minutes.

Equipment you will use

Oven

Remove from the oven and portion with a slicing knife into 4 wedges.

Equipment you will use

Knife

Oven

Serve with the Black Bean Salsa and Chipotle Ranch Dressing.

Ingredients you will need

Ranch Dressing

Chipotle Chiles

Salsa

Combine all of the ingredients in a small bowl. Store in an airtight container.

Equipment you will use

Bowl

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

Process all of the ingredients in a blender until smooth.

Equipment you will use

Blender

Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

425grams

black beans, rinsed, drained 2Tbsps

peeled and finely diced carrots 1teaspoon

cayenne pepper 2Tbsps

chipotle peppers 1Tbsp

finely chopped cilantro leaves 425grams

low-sodium corn kernels, drained 3larges

flour tortillas 1Tbsp

granulated garlic 2teaspoons

granulated onion 2Tbsps

chopped green onion 2Tbsps

finely chopped green onion 1teaspoons

ground cumin 2teaspoons

ground cumin 1Tbsp

freshly squeezed lime juice 1teaspoon

grated lime zest 1teaspoon

paprika 1teaspoons

freshly cracked black pepper 1Tbsp

freshly crack black pepper 177milliliters

shredded pepper jack cheese 237milliliters

ranch dressing, store-bought 2Tbsps

finely diced red bell pepper 2Tbsps

finely diced red onion 170grams

canned refried beans 1

Roma tomato, diced 1small

Roma tomato, seeded, small dice 1Tbsps

salt 1teaspoons

sea salt 177milliliters

shredded mozzarella cheese 170grams

boneless, skinless chicken breast 59milliliters

sour cream 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.