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Coytote Quesadilla

Coyote Quesadilla

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Prep: 40

Cook: 10

Difficulty: Easy


Serviings: 2


Source: Guy Fieri - Modified



1 (6-ounce) boneless, skinless chicken breast

2 tablespoon corn oil

1 tablespoon grape seed oil

6 ounces canned refried beans

3/4 cup shredded mozzarella cheese

3/4 cup shredded pepper jack cheese

1 tablespoon finely chopped cilantro leaves

1 Roma tomato, diced

3 large flour tortillas

Blackening Spice:
1 tablespoon granulated garlic
1 tablespoon freshly crack black pepper
2 teaspoons granulated onion
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 tablespoon salt


Cut chicken into small cubs and coat with Blackening Spice and cook chicken in skillet using grape seed oil.

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.

Lay out 1 tortilla on a plate and evenly spread a layer of beans, 1/3 of the cheeses, 1/3 of the blackened chicken, tomato, cilantro and cover with a second tortilla.

Heat a griddle or cast iron pan to high and slide the quesadilla into the pan with corn oil and toast the quesadilla on both sides until crisp

Remove from pan and portion with a slicing knife into 4 wedges.