Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
4 skinless chicken breasts |
olive oil, for sauteing |
4 (8-inch) flour tortillas |
8 ounces grated cheddar cheese |
4 tablespoons sliced pickled jalapenos |
1 can cooked black beans |
3 tablespoons pickled jalapenos |
2 plum tomatoes canned |
2 teaspoons ground cumin |
salt and pepper |
water, to cover |
1 tablespoon chopped garlic |
Directions:
1. Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan.
2. In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot.
3. To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.
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