Coyote Quesadilla

• 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.

chicken breast, blackening spice, vegetable oil, beans, mozzarella cheese, pepper, green onion, cilantro, tomato, flour tortillas, black bean salsa, dressing, garlic, freshly crack black pepper, onion, ground cumin, cayenne pepper, paprika, salt, black beans, corn kernels, tomato, carrots, green onion, red onion, red bell pepper, cilantro, lime zest, freshly squeezed lime juice, ground cumin, salt, freshly cracked black pepper, ranch dressing, sour cream, peppers

Taken from www.foodnetwork.com/recipes/guy-fieri/coyote-quesadilla-recipe.html (may not work)