Corn On The Cob (1 Cup)
Fresh Cilantro (2/3 Cup, 5 Tablespoons)
Fresh Lime Juice (1/4 Cup, 2 Tablespoons)
Garlic (2 Cloves)
Jalapeños (4 Tablespoons)
Lettuce, Optional (2 Cups)
Onion (1/3 Cup)
Roma Tomatoes (2)
Tomatoes, Optional (2)
Vine-Ripened Tomatoes (1)
Chicken Breasts, Skinless And Boneless (1 Pound)
Mexican Four-Cheese Blend (4 Cups)
Queso Blanco (2/3 Cup)
Sour Cream, Optional (1/2 Cup)
Adobo Sauce From Can Of Chipotles (1 Tablespoon)
Black Beans, Canned (1 Cup)
Chipotle Peppers In Adobo Sauce (3)
Salsa, Optional (1/2 Cup)
Black Pepper (1/2 Teaspoon)
Chili Powder (2 Teaspoons)
Garlic Powder (2 Teaspoons)
Ground Cumin (2 Teaspoons)
Kosher Salt (1 Teaspoon)
Extra Virgin Olive Oil (2 Tablespoons, 7 Teaspoons)
Honey (1 Tablespoon)
Hot Sauce, Optional (2 Tablespoons)
For a faster dinner solution, cook the chicken ahead of time so you just need to make the quesadillas come mealtime.
This dish packs some heat. Cut back on the chipotle peppers for a more mild taste if you prefer.
Guacamole is all about robust, fresh ingredients. If everything you put in it has intense flavor, you’ll have a winning dish. So, be sure to taste as you go. Depending on the flavors, you can always add more of something.
The corn tortilla chips should be gluten free, but it’s always a good idea to check the label to be sure.
Finely chop onion to measure indicated amount. Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Avoid touching your face when handling peppers, and wash hands immediately after. Add to onion. Trim cilantro leaves from the stems and finely chop to measure indicated amount. If desired for final serving, chop lettuce and tomatoes now.
Stand the corncob upright on one end and use a knife to carefully shave the kernels off the cob. Place in a large bowl. Strain the black beans through a colander, then rinse with cold water. Pat dry, then add the indicated amount to the bowl of corn. Dice tomatoes, then add to corn mixture. Prepare a food processor with the blade attachment.
Transfer spicy black bean and corn salsa to a serving bowl or dinner plates. Ready to eat!