Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cooked black beans (below) 3 ea Poblano peppers; roasted,
16 ea Flour tortillas -peeled, and cut into thin
1 lb Chicken; smoked or grilled -strips
-and diced 1 ea Canned chipotle adobado
1 lb Monterey Jack cheese; grated -(jalapeno)or more; pureed

------------------------BLACK BEANS-----------------------------
1 lb Dried black beans; picked 1 cl Garlic; minced
-over 2 tb Ground cumin
1/4 c Vegetable oil Salt to taste
2 lg Onions; diced 1 bn 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.

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

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