Cowboy Quesadillas Recipes

COYOTE QUESADILLA

Steps:

• Preheat the oven to 425 degrees F.
• Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. 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. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
• 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.
• 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).
• 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. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.
• Combine all of the ingredients in a small bowl. Store in an airtight container.
• Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.
• Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

COWBOY QUESADILLAS

Steps:

• Combine VELVEETA and RO*TEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
• Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges to serve.

COWBOY CAVIAR QUESADILLAS

Steps:

• For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
• When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
• Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
• For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
• Cut into wedges and serve with more cowboy caviar. Enjoy!