Layered Quesadilla

June 17, 2010

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 –  Guy’s Big Bite. – Michelle had tried the recipe before and was amazed that 1 quesadilla fed her family of 4 – not too shabby.

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.

Blackening Spice Rub Ingredients:

1 Tablespoon Granulated Garlic
1 Tablespoon Ground Pepper
2 Teaspoons Onion Powder
2 Teaspoons Ground Cumin
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
1/2 Tablespoon Salt

Combine all above ingredients in an airtight container – this makes enough to use for probably 4-6 pieces of chicken.

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!

O.k. – back to the recipe. Next up, the black bean salsa.

Black Bean Salsa Ingredients:

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

Gently mix all of the ingredients in a large bowl. Cover and refrigerate for 20 minutes or more.

Super colorful ingredients…

Mixed and ready for chillin’ in the fridge.

Next Step – Chipotle Ranch Dressing/Sauce

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.
1/4 Cup Sour Cream – used more like a 1/2 cup
2 Tablespoons Chipotle Peppers

Process all ingredients in a blender. We loaded the sauce into a squeeze bottle and stuck it in the fridge.

Finally – time to grill the chicken. The original recipe used an iron skillet with oil – the grill was a nice substitute – no oil needed.  We set it on a really high heat and let the seasoning get nice and black.

We cut the chicken into pretty chunky pieces and began the construction of our three-layered masterpiece.

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.

Quesadilla Ingredients:

1 6 oz. Chicken Breast – We used two.
1 Tablespoon Blackening Spice – We just coated and didn’t measure.
6 oz. Refried Beans – We used spicy jalapeño.
3/4 Cup Shredded Mozzarella – No joke, we probably used triple that. I’m now seeing why Michelle’s fed her entire family, hah!
3/4 Cup Shredded Pepper Jack – We used 1/2 the small block
2 Tablespoons Chopped Green Onion
1 Roma Tomato – Diced
3 Large Flour Tortillas
Black Bean Salsa
Chipotle Ranch Dressing

Let the layer building begin.

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.

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.

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!

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!


  1. OMG, my mouth is watering. The salsa is beautiful! I can’t wait to try this recipe!

    • I know the boys will love it!

  2. That looks unreal!!! The salsa alone is making my mouth water. I’m adding this to my menu next week!

  3. I am now starving.

    • Hopefully you had yourself a fab lunch!

  4. Geez, I’m drooling on myself. Tasty! Going to have to make that one.

    • If you do, let me know what you think 🙂

  5. Family of 4? Does that mean that we SHOULD share it with 3 others and would be complete pigs if we only split it with one person? 🙂

    • Hah! Hah, I won’t tell…

  6. This is a beautiful thing. My only suggestion is to use “Tortillaland” tortillas. You buy them uncooked and then griddle cook them in a couple of minutes. I buy them at Costco.

    • I’ve heard of those sinful creatures and look forward to trying them! 🙂

    • I’ll keep an eye out for those, thanks for the suggestion!

  7. This looks like something I am definitely going to have to try once I move from Jenny Craig to WW. Right click/save as/awesome.doc!

    • It could totally go WW with LaTortiila Factory, fat free refried beans, reduced fat cheese, ranch, etc. We’ll whip one up when you give the WW green light, until then JC baby!

  8. What a great recipe! I’m sure going to try this one! So glad you’re feeling better.

    • Thanks Sandy, me too!

  9. Foo, just wanted to let you know that I couldn’t wait and made this tonight for dinner. It got the thumbs up from the entire family and will make it into regular dinner rotation! Thanks for posting this :o)

    • Yay! Glad the family liked it, woohoo!

  10. That.Looks.Awesome!

  11. This kind of food is my weakness. I love the color, smell and taste. Everything looks so good.

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