Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce

• 4 skinless chicken breasts
• Olive oil, for sauteing
• 4 (8-inch) flour tortillas
• 8 ounces grated cheddar cheese
• 4 tablespoons sliced pickled jalapenos
• 1 can cooked black beans
• 3 tablespoons pickled jalapenos
• 2 plum tomatoes canned
• 2 teaspoons ground cumin
• Salt and pepper
• Water, to cover
• 1 tablespoon chopped garlic

1. Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side.
2. Lay tortillas flat on a clean dry surface.
3. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla.
4. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan.
5. In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic.
6. Bring to a boil and allow to simmer for 3 to 5 minutes.
7. Pour into a blender and process until smooth.
8. Serve hot.
9. To serve cut the tortilla in half and place in the center of the serving plates.
10. Add a spoonful of black beans and the sliced chicken breast on top.

chicken breasts, olive oil, flour tortillas, cheddar cheese, black beans, pickled jalapenos, tomatoes, ground cumin, salt, water, garlic

Taken from www.foodnetwork.com/recipes/roasted-chicken-breast-cheddar-jalapeno-quesadilla-black-bean-sauce-recipe.html (may not work)