Golden Pear Café regulars can’t get enough of these quesadillas, which are made with chili-based Cholula Original Hot Sauce that’s made in Mexico and a favorite of spicy tooths.
Golden Pear Café Chicken and Black Bean Quesadillas
Yield: 2 Large; enough for 2-6 guests (2 for dinner or 4-6 for appetizers)
Chicken Breasts (cleaned)
2 tbsp. Olive Oil
1 tbsp. Fresh Lime Juice
1 tbsp. Red Wine Vinegar
1 tsp. Garlic (fine dice)
1 tsp. Cilantro (fine chop)
1 t. Cholula Original Hot Sauce
2 tsp. Kosher Salt
4 tbsp. Canola Oil
1/2 cup White Onion (sliced)
1/2 cup Green Pepper (sliced)
1/2 cup Red Pepper (Sliced)
1 tbsp. Jalapeño (fine dice)
1/2 cup Black Beans (Goya, fully cooked and washed)
1 medium-large Avocados (ripe)
1 tbsp. Cilantro
2 tsp. Kosher Salt
1 tsp. Fresh Ground Black Pepper
2 Flour Tortilla, 10″ Round
1 large Plum Tomato (ripe, seeded and large chop)
3 tsp. Cholula Green Pepper Hot Sauce
1 sprig Cilantro leaves
1. In medium bowl, whisk together the marinade ingredients. Add the chicken breasts, cover with plastic and marinate over night in refrigerator or for at least 2 hours on the counter top.
2. One hour prior to cooking, remove chicken from refrigerator. Heat grill to medium- high heat.
3. Grill the chicken breasts, turning and marking until fully cooked (165 degrees at thickest part of breast).
4. Remove from grill, cover with foil and set aside on counter top.
5. In a large sauté pan, over medium-high heat, add the 2 tbsp. of the canola oil. After 1 minute, add the onions, peppers and jalapeño, sauté for 4-5 minutes until ingredients are cooked but still a touch al-dente. Do not over-cook. Reduce heat to low.
6. Slice the chicken breast and add to sauté pan.
7. Add the black beans, cilantro, Cholula Original Hot Sauce, salt, pepper. Fold gently to combine all ingredients.
8. Heat a large cast-iron pan over medium-high heat for 5 minutes, or heat panini grill.
9. Add the remaining 2 tbsp. of canola oil to the pan or spray your panini grill with canola oil pan spray.
10. Lay flat on the counter top, 2 – 10” flour tortillas.
11. Spoon the ingredients onto one side of each of the tortillas.
12. Carefully slice the avocado in half, remove the pit and spoon the avocado meat onto a cutting board and coarse chop. Place avocado on top the other ingredients.
13. Fold the tortilla section without ingredients over the other side.
14. Place the quesadilla in the pan or into the panini grill and cook each side for about 3-5 minutes until light brown and crispy. Cook both quesadillas and remove from pan and place on cutting board.
15. Slice each quesadilla into four pieces. Place on plates or on a platter.
16. Top with diced tomatoes, sprinkles of Cholula Green Pepper Sauce and Cilantro leaves.
17. Serve with sour cream and salsa.