Grilled Quesadillas With Smoked Chicken - Rhp Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked black beans, below
3 each: Poblano peppers, roasted,
16 each: Flour tortillas,
-peeled, and cut into thin
1 lbs: Chicken, smoked or grilled
-strips,
-and diced,
1 each: Canned chipotle adobado,
1 lbs: Monterey Jack cheese, grated
-(jalapeno)or more, pureed
BLACK BEANS
1 lbs: Dried black beans, picked
1 centiliter: Garlic, minced
-over,
2 tbsp: Ground cumin,
1/4 cup: Vegetable oil,
Salt to taste,
2 large: Onions, diced
1 bunch: Fresh epazote, optional
Directions:
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.
The Quesadillas:
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
Source from luhu.jp
found at Latin American food markets, also called pazote or Jerusalem
oak pazote.
The Quesadillas:
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
Source from luhu.jp