| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Posted | 1 | Servings | |
INGREDIENTS
| 16 | Flour tortillas | |
| 3 | c | Cooked black beans; pureed |
| 1 | lb | Smoked or grilled chicken; diced |
| 1 | lb | Monterey jack cheese; grated |
| 4 | Roasted poblanos; stemmed, seeded, peeled and cut into strips | |
| 1 | cn | Chipotle adobado; pureed |
INSTRUCTIONS
Spread the pureed black beans on 8 of the tortillas and top with the smoked chicken. Spread the cheese and poblano strips on the other 8 tortillas. Cover with the pureed chipotle. Place these tortillas on top of the others sandwich- style, making sure spreads stay inside. Place the quesadillas on a preheated grill for a minute or so. Then without turning the quesadillas over, turn them at a 45 degree angle for another minute or so until the quesadillas have a criss-cross pattern on them. Repeat the procedure on the other side. Once done, remove from grill, and cut each into 6-8 wedges. Serve hot with tomatillo sauce. Note: Heat Scale: Medium busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998
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