Beck’s Blackened Chicken Quesadilla

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Ingredients:

  • 1 lb. chicken breast
  • 6 tortillas
  • 3 oz Beck’s Devil Dust blackening seasoning
  • ½ cup diced tomatoes
  • 6 oz of shredded mozzarella
  • 2 pats butter

Preparation:

First start by blackening the meat. The trick is to char the spices rather than burn them. Use a little olive oil (not extra virgin- in this case it will compete with the other flavors) or clarified butter when blackening. Using either will add moisture that will not evaporate as you are cooking. It should be crisp, robust in flavor, spicy, and moist on the inside, but no taste of burnt undesirable food.

Blackening the Chicken:

  • Place the Beck’s Devil Dust in a large bowl and dredge the chicken in the spice until completely coated.
  • Melt one pat of butter in cast iron or heavy skillet.
  • When sizzling, add the chicken
  • When done on one side, turn until cooked.
  • Let the chicken cool and slice across the grain

Preparing the Quesadilla:

  • Melt the rest of the butter in a separate pan
  • Warm a tortilla in the pan for 30 seconds and flip it over
  • Add in sliced chicken, tomato and top with cheese
  • Fold tortilla over and cook until the cheese is melted
  • Cut into triangles and serve with sour cream and Beck’s 3 Devils Hot Sauce for extra zing!
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