{"id":406,"date":"2010-06-17T08:24:34","date_gmt":"2010-06-17T15:24:34","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=406"},"modified":"2010-06-17T08:24:34","modified_gmt":"2010-06-17T15:24:34","slug":"layered-quesadilla","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=406","title":{"rendered":"Layered Quesadilla"},"content":{"rendered":"

Three or so weeks ago when I was feeling healthy, we invited another couple over for dinner and they brought a recipe with them for some Foodiddy cookin’.<\/p>\n

My girlfriend and I immediately got to work in the kitchen.<\/p>\n

Guy Fieri made a “Coyote Quesadilla<\/strong>” on the En Fuego Fiesta<\/em> episode of his show – \u00a0Guy’s Big Bite<\/a><\/strong>. – Michelle had tried the recipe before and was amazed that 1 quesadilla fed her family of 4 – not too shabby.<\/p>\n

The recipe comes in 4 steps. First you have to make the blackening rub for the chicken. Next up is a wonderful black bean salsa, a chipotle ranch dressing and then the quesadilla creation.<\/p>\n

Blackening Spice Rub Ingredients:<\/strong><\/p>\n

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1 Tablespoon Granulated Garlic
\n1 Tablespoon Ground Pepper
\n2 Teaspoons Onion Powder
\n2 Teaspoons Ground Cumin
\n1 Teaspoon Cayenne Pepper
\n1 Teaspoon Paprika
\n1\/2 Tablespoon Salt<\/p>\n

Combine all above ingredients in an airtight container – this makes enough to use for probably 4-6 pieces of chicken.<\/p>\n

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Sidenote: I’m second guessing my purchase of this Pier 1 Imports plate. I think I overpaid for a glorified paper plate, hah! Seriously, it’s a beautiful ceramic plate, but it looks like paper in my photos – might as well just use paper, faster clean-up!<\/p>\n

O.k. – back to the recipe. Next up, the black bean salsa.<\/p>\n

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Black Bean Salsa Ingredients:<\/strong><\/p>\n

15 Ounce Can of Black Beans – Rinsed and Drained – We used low sodium
\n15 Ounce Can of Low Sodium Corn – Drained
\n1 Roma Tomato – Seeded, small dice – We used 2 tomatoes
\n2 Tablespoons peeled and finely diced carrots – Used 2 small carrots
\n2 Tablespoons finely diced red onion – Used probably double or triple that
\n2 Tablespoons finely chopped green onion – Used 4 green onions
\n2 Tablespoons finely diced red bell pepper – Used 1\/2 bell pepper
\n1 Tablespoon finely chopped cilantro leaves – Grabbed a handful
\n1 Teaspoon lime zest – Didn’t measure
\n1 Tablespoon freshly squeezed lime juice
\n1\/2 Teaspoon ground cumin
\n1\/2 Teaspoon sea salt
\n1\/2 Teaspoon freshly ground pepper<\/span><\/strong><\/p>\n

Gently mix all of the ingredients in a large bowl. Cover and refrigerate for 20 minutes or more.<\/span><\/strong><\/p>\n

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Super colorful ingredients…<\/span><\/strong><\/p>\n

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Mixed and ready for chillin’ in the fridge.<\/span><\/strong><\/p>\n

Next Step – Chipotle Ranch Dressing\/Sauce<\/strong><\/span><\/strong><\/p>\n

1\/2 Cup Ranch Dressing – We used a packet and made our own – Michelle said it made a big difference compared to using store bought the first time.
\n1\/4 Cup Sour Cream – used more like a 1\/2 cup
\n2 Tablespoons Chipotle Peppers<\/span><\/strong><\/p>\n

Process all ingredients in a blender. We loaded the sauce into a squeeze bottle and stuck it in the fridge.<\/span><\/strong><\/p>\n

Finally – time to grill the chicken. The original recipe used an iron skillet with oil – the grill was a nice substitute – no oil needed. \u00a0We set it on a really high heat and let the seasoning get nice and black.<\/span><\/strong><\/p>\n

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We cut the chicken into pretty chunky pieces and began the construction of our three-layered masterpiece.<\/span><\/strong><\/p>\n

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We also used the BBQ to grill our 3 flour tortillas. Just stuck them on the grill straight out of the package – no prep necessary.<\/span><\/strong><\/p>\n

Quesadilla Ingredients:<\/strong><\/p>\n

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1 6 oz. Chicken Breast – We used two.
\n1 Tablespoon Blackening Spice – We just coated and didn’t measure.
\n6 oz. Refried Beans – We used spicy\u00a0jalape\u00f1o.
\n3\/4 Cup Shredded Mozzarella – No joke, we probably used triple that. I’m now seeing why Michelle’s fed her entire family, hah!
\n3\/4 Cup Shredded Pepper Jack – We used 1\/2 the small block
\n2 Tablespoons Chopped Green Onion
\n1 Roma Tomato – Diced
\n3 Large Flour Tortillas
\nBlack Bean Salsa
\nChipotle Ranch Dressing<\/p>\n

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Let the layer building begin.<\/p>\n

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Layer order on the tortillas – Beans, Cheese, Chicken, Green Onions – next tortilla and repeat the process. After the third tortilla goes on – finish with tomato, cilantro and more cheese – then place into a 425 degree oven for 5 minutes – it took ours about 15 – probably due to the amount of cheese.<\/p>\n

Remove from oven, let cool for about 5 minutes and then cut into 4 pieces and serve with the black bean salsa and chipotle ranch dressing.<\/p>\n

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This was freakin’ amazing! I loved it. Seems like a lot of work, but with someone else in the kitchen, we were able to work at our little stations. I had black bean salsa and chipotle ranch for the rest of the week – perfect for salads!<\/p>\n

I give this recipe two thumbs up and will definitely be making it again. Thanks for all of the well wishes – I am feeling better and I hope to resume normal cooking and eating next week. Woohoo!
\n\"\"\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Three or so weeks ago when I was feeling healthy, we invited another couple over for dinner and they brought a recipe with them for some Foodiddy cookin’. My girlfriend and I immediately got to work in the kitchen. Guy Fieri made a “Coyote Quesadilla” on the En Fuego Fiesta episode of his show – … <\/p>\n

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