Yield: 8 servings
|3 cups||Cooked black beans (below)|
|16 eaches||Flour tortillas|
|1 pounds||Chicken; smoked or grilled and diced|
|1 pounds||Monterey Jack cheese; grated|
|1 pounds||Dried black beans; picked over|
|¼ cup||Vegetable oil|
|2 larges||Onions; diced|
|3 eaches||Poblano peppers; roasted, peeled, and cut into thin strips|
|1 each||Canned chipotle adobado (jalapeno)or more; pureed|
|1 clove||Garlic; minced|
|2 tablespoons||Ground cumin|
|Salt to taste|
|1 bunch||Fresh epazote (optional)|
Note: Epazote is an annual herb with a camphor-like odor. Might be found at Latin American food markets, also called pazote or Jerusalem oak pazote.
Spread the pureed black beans on 8 of the tortillas and top with the smoked chicken, Jack cheese, and poblano strips. On the other 8 tortillas, spred the pureed chipootle. Place these tortillas on top of the others, chipotle side down.
Place the quesadillas on a preheated grill for a minute or so, and then, without turning the quesadillas over, turn them at a 45-degree angle for another minute or so, until there is a good criss-cross pattern. Then repeat the procedure for the other side. Be careful not to burn. Once they are done, take them off the grill and cut them into 6 to 8 wedges. Serve hot with tomatillo sauce and guacamole.
The Black Beans:
Soak the beans in cold water to cover for several hours or overnight. [Try pressure-cooker.] Heat the oil in a large saucepan over low heat and cook the onions and garlic, stirring, for 5 minutes. Add the beans and enough water to cover, the cumin, salt, and epazote and bring to a boil. Reduce the heat to medium-low and simmer until tender, about 2 hours, stirring occasionally and making sure there is enough water to cover the beans. Puree the beans in a food processor (you may have to do this in batches).
From Reed Clemons of The Granite Cafe, in _Red Hot Peppers_ by Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-05-95