Chipotle Chicken Quesadilla

Ingredients:

• 1 lb. State Street Poultry Chicken Breasts, thawed
• 1 can Wylwood Black Beans, drained
• 3 chipotle peppers, diced
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup Coburn Farms Cheddar, shredded
• 2 limes
• 1 tsp. Marcum Crushed Oregano
• 1/2 tsp. Marcum Thyme Leaves
• 1/2 tsp. Marcum Ground Cumin
• As Needed, Marcum Salt
• As Needed, Marcum Ground Black Pepper
• 4 tortillas La Tierra de Sabores Tortillas 8"
• 1/4 cup Coburn Farms Sour Cream
• 1 bunch cilantro, diced
• 2 cloves galric
• 2 Tbsp. Medeiros Olive Oil

Directions:

1. Blend chipotle peppers, cilantro, garlic, salt, olive oil, and the zest and juice of 1 lime until smooth. Transfer mixture to a medium bowl.
2. Thinly slice the chicken and place it in a medium bowl. Pour the chipotle mixture over the chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour.
3. Remove the chicken from the refrigerator. Add the oregano, thyme, cumin, and black pepper. Toss to evenly coat.
4. Heat a large skillet over medium heat. Add the marinated chicken, bell pepper, and onion. Cook for 7 to 10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
5. Add 1 teaspoon oil to the skillet and place 1 tortilla in the pan. Sprinkle a layer of cheese over the tortilla. Top with one-quarter of the chicken mixture and black beans.
6. Allow cheese to melt, then fold one side of the tortillas over the other.
7. Cook until the cheese begins to melt. Fold the tortilla in half and continue cooking until golden brown and the cheese is fully melted, about 1 to 2 minutes per side.
8. Remove the quesadilla from the skillet. Repeat Steps 6 and 7 with the remaining tortillas, cheese, chicken mixture, and black beans.
9. In a small bowl, combine the sour cream, lime zest, and cilantro. Stir until smooth to create the cilantro-lime crema.
10. Cut each quesadilla into quarters and serve with the cilantro-lime crema.