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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 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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