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 165�F. 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 400�F 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

McCormick, Inc.