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Chicken and Black Bean Quesadilla

Twin Cities Grub Rub seasoned chicken breast with black beans, red onion and cheddar cheese layered inside toasted blue corn tortillas. Topped with cilantro and green onion. With Isabel Street Heat Chipotle Sauce.
Difficulty: Medium
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 727 Fat: 22g Carbs: 75g Protein: 58g

ABOUT THE DISH

Quesadilla is a traditional street food in the southern part of Mexico. Traditionally they are made from corn tortillas stuffed with Oaxoca cheese and folded in half.  In Mexico quesadillas are also, commonaly, cooked on a comal, a smooth flat griddle.

Ingredients
Black beans
Green onion
Red onion
Cilantro
Chipotle pepper sauce
Twin cities grub rub
Chicken breasts
Sour cream
Sharp cheddar cheese

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Dice To cut food into small cubes
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium saute pan

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 400º F. Rinse and dry all produce. Open black beans, rinse under cool water and place into a bowl. Peel and dice the red onion. Remove root from green onion and bias slice. Remove cilantro from stem and chop. Grate cheddar cheese. Remove chicken from pack, rinse, pat dry and dice into small chunks then toss in a small bowl with 1 tsp. of oil and the Twin Cities Grub Rub.

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Step 2: TOAST THE TORTILLAS

When the oven has heated up, place 2 of the tortillas directly on the rack and bake for 10 minutes until firm and crisp. When done remove from the oven and set aside.

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Step 3: COOK THE BEANS

Heat 1 tsp. of oil in a medium sauté pan over medium heat.. When hot add the black beans and red onion. Season with a pinch of salt and pepper. Cook the black beans for 4-5 minutes. Add 1/4 cup of water and use a wooden spoon or spatula to mash the beans while they continue to cook. You want to end up with a thick bean paste similar to refried beans. Then spoon the beans into a bowl and cover to keep warm.

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Step 4: COOK THE CHICKEN

In the same pan, add 1 Tbsp of oil and heat over medium heat. Add the chicken when pan is hot and sear until slightly browned, about 3-4 minutes. Add in the cheddar cheese, Isabel Street Heat Chipotle Sauce, half of the green onions and half of the cilantro. Stir to combine and melt the cheese. Then place chicken mixture into a small bowl and set next to the black beans.

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Step 5: BUILD YOUR QUESADILLA

In the same pan you just cooked the chicken (clean out if necessary), add 1 tsp of oil over medium heat. When hot add 1 (non toasted) tortillas, spoon on some of the chicken mixture, add 1 crispy tortilla on top spoon on some of the black beans to cover, add another spoon of the chicken mixture then finish with a soft tortilla on top. Cook for 1-2 minute on each side until golden brown. Repeat step with the second quesadilla.

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Step 6: PLATE YOUR DISH

Add a dollop of sour cream to the top of the quesadilla and sprinkle with the remaining cilantro and green onions.