Coyote Quesadilla Recipe

Name: Coyote Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 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; 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; 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

Servings: persons

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
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
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
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.
3
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.
4
Remove to a cutting board, cool slightly and slice.
5
Cover to keep warm.
6
Heat the beans in a small pot over low heat until heated through and keep warm.
7
Prepare the remaining ingredients and have them ready for assembly.
8
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).
9
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.
10
Repeat this layering order with the remaining ingredients.
11
Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes.
12
Bake for 5 minutes.
13
Remove from the oven and portion with a slicing knife into 4 wedges.
14
Serve with the Black Bean Salsa and Chipotle Ranch Dressing.
15
Combine all of the ingredients in a small bowl.
16
Store in an airtight container.
17
Gently mix all of the ingredients in a large container.
18
Cover and refrigerate for 20 minutes.
19
Process all of the ingredients in a blender until smooth.
20
Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 1 (6-ounce) boneless, skinless chicken breast, 1 tablespoon Blackening Spice, recipe follows, 1 tablespoon vegetable oil, 6 ounces canned refried beans, and more.

Yes, Coyote Quesadilla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coyote Quesadilla

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