Categories: January2011, beans, chicken, dinner, faves, salsa, tex-mex

Ingredients

• 1 (6-ounce) boneless, skinless chicken breast
• 1 tablespoon Blackening Spice, recipe follows
• 1 tablespoon vegetable oil
• 6 ounces canned refried beans
• 3/4 cup shredded mozzarella cheese
• 3/4 cup shredded pepper jack cheese
• 2 tablespoons chopped green onion
• 1 tablespoon finely chopped cilantro leaves
• 1 Roma tomato, diced
• 3 large flour tortillas
• Black Bean Salsa, recipe follows
• Chipotle Ranch Dressing, recipe follows

Directions

1. Preheat the oven to 425 degrees F.

2. 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.

3. 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.

4. 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).

5. 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.

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