| 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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