Preheat the oven to 350°F. Place the chicken breasts in a Dutch oven and pour broth in. Add in all the seasonings and gently stir. Bake in the oven for 30-40 minutes or until the chicken reaches an internal temperature of 165°F. Shred chicken and keep in the juices.
3 boneless, skinless chicken breasts (~1 1/2 lb.), 2 cups chicken stock, 1 Tbsp. chipotle chili powder, 1/2 Tbsp. smoked paprika, 1 tsp. cumin, 1 tsp. onion powder, 1 tsp. Ancho chili powder, 2 Tbsp. adobo sauce and 1 adobo pepper, 5 cloves garlic, minced, 1 Tbsp. kosher salt, 1/4 tsp. black pepper
Rinse the rice: add the rice to a fine meshed strainer or sieve and rinse until the water becomes clear. Cook the U.S.-grown long grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with a fork and set aside
1 cup U.S.-grown long grain white rice
Assemble the quesadillas: Divide shredded cheese on one half of a flour tortillas. Add the white rice on top, shredded chicken, corn, black beans and an additional sprinkle of cheese. Fold the tortillas half over.
8 burrito size flour tortillas (10-inch), 2-3 cups cheddar cheese, shredded, 1/2 cup black beans, drained and rinsed, 1/2 cup yellow corn, drained and rinsed
Melt ½ Tbsp. butter in a skillet over medium-high heat. Carefully transfer the quesadillas to the hot pan and cook until golden brown underneath, about 3 minutes. Flip and cook on the second side until golden.
1/2 tbsp butter
Remove from the pan. Slice and enjoy with your favorite quesadilla toppings.
Garnish ideas: avocado, guacamole, salsa, hot sauce, sour cream