| 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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