Quesadilla
2 teaspoons olive oil
1 ea. Black bean chipotle patty, crumbled
1 teaspoon chili powder
1 large flour tortilla
1.5 ounces goat cheese
1 oz sour cream for garnish

Corn Relish
2 oz yellow corn
1 tbsp diced red onion
1 tbsp sliced green onion
¼ tsp minced garlic
1 tbsp diced red pepper
¼ tsp minced cilantro
½ tsp olive oil
1 tsp cider vinegar
Pinch cumin
Pinch salt
Pinch black pepper

For Quesadilla  
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shredded burger to pan and sprinkle with seasoning; toss to coat and heat through. Reserve. Add 1 teaspoon oil to skillet. Place tortilla in skillet and top half with goat cheese and chicken. Fold in half. Heat until lightly crisp on each side, about 1 to 2 minutes.

Cut quesadilla into wedges to plate. Garnish with relish and sour cream.

For Relish  
Mix all ingredients together in bowl. Reserve.

Recipe from UT Medical Center's Executive Chef Mark McKinney, winning dish from 2009 Knoxville Area Healthcare Iron Chef Competition.