Coyote Quesadilla

Ingredients

• 15 ounce black beans rinsed drained canned
• 2 tablespoons carrots diced peeled finely
• 1 teaspoon cayenne pepper 
• 2 tablespoons chipotle peppers 
• 1 tablespoon cilantro leaves finely chopped
• 15 ounce corn kernels low-sodium drained canned
• 3 large flour tortillas 
• 1 tablespoon sea salt 
• 2 teaspoons granulated onion 
• 2 tablespoons green onion chopped
• 2 tablespoons green onion finely chopped
• 0.5 teaspoon ground cumin 
• 2 teaspoons ground cumin 
• 1 tablespoon juice of lime freshly squeezed
• 1 teaspoon lime zest grated
• 1 teaspoon paprika 
• 0.5 teaspoon freshly cracked pepper black
• 1 tablespoon freshly crack pepper black
• 0.8 cup pepper jack cheese shredded
• 1 cup ranch dressing store-bought
• 2 tablespoons bell pepper diced red finely
• 2 tablespoons onion diced red finely
• 6 ounces refried beans canned
• 1  roma tomato diced
• 1 small roma tomato seeded
• 0.5 tablespoon salt 
• 0.5 teaspoon sea salt 
• 0.8 cup mozzarella cheese shredded
• 6 ounce chicken breast boneless skinless
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• pot
• blender
• cutting board

Directions

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. Cover to keep warm.
6. 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.
7. 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).
8. 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.
9. Bake for 5 minutes.
10. Remove from the oven and portion with a slicing knife into 4 wedges.
11. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.
12. Combine all of the ingredients in a small bowl. Store in an airtight container.
13. Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.
14. Process all of the ingredients in a blender until smooth.
15. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.