Montreal Chicken Quesadillas
3/4 cup lime juice
1 cup + 2 tbsp. olive oil
1/4 cup McCormick Montreal Chicken® Seasoning
1 tbsp. McCormick Ground Cayenne Pepper
6 lb. chicken breasts, boneless, skinless
3 cups black beans, canned, drained
3 cups salsa, prepared
48 7-inch soft tortillas
3 qt. Monterey Jack or cheddar cheese, shredded
1 1/2 qt. tomatoes, diced
3 cups sour cream
1 1/2 cups green onions, chopped
1. Combine lime juice, olive oil, and seasonings. Marinate chicken
in mixture for 2 to 24 hours. Grill chicken until internal
temperature reaches 165ºF. Allow to cool and dice into 1/2" pieces.
2. Combine beans, salsa, and diced chicken.
3. Lay half the tortillas flat in sheet pans. Place 1/4 cup of the
chicken mixture evenly over each tortilla. Place remaining tortillas
on top of the mixture. Generously top with cheese and bake at 400ºF
until cheese is melted and contents are hot.
4. Top with tomatoes, sour cream, and green onions.
Chef's tip: Top quesadillas with black beans and salsa.
YIELD: 24 7" quesadillas