Por Inspired by a favorite appetizer served at the Old Granite Café in Austin,Texas. It is an ethnic style but with southwestern overtones.
Makes 8 Servings
3 cups black beans; canned refried beans can be substituted
1 chipotle adobado (canned), puréed, (use more if desired)
16 flour tortillas
1 pound smoked chicken, diced; substitute grilled chicken or rotisserie from the market, or omit if desired
1 pound Monterey Jack cheese, grated
3 poblanos, roasted, peeled, and cut into strips
Mix puréed black beans (see preparation below) and chipotle adobo; spread on eight tortillas; top with smoked chicken, Jack cheese, and poblano strips. Place the other tortillas face down on top of first eight. Place each quesadilla on a preheated grill or oiled skillet for a minute or so. If using a grill, turn each at a 45-degree angle until there is a good crisscross grill pattern. Repeat same procedure for other side. Be careful not to burn. Once they are done, take them off grill or skillet, and cut each into 6 to 8 wedges. Serve hot with a tomatillo sauce and guacamole or sour cream and salsa picante.
Black Bean Preparation:
1 pound black beans, picked over
4 tablespoons oil
2 large onions, diced
1 garlic clove, peeled and minced
2 tablespoons ground cumin (comino)
Salt to taste
4 tablespoons fresh epazote, chopped; optional
Soak beans in water for several hours or overnight. Heat oil in a large saucepan (2¾ quart) over low heat; cook onions and garlic; stir for 5 minutes. Add drained beans, enough fresh water to cover, cumin, and epazote; bring to a boil. Reduce heat to medium-low; simmer until tender, about 2 hours, stirring occasionally; make certain there is enough water to cover beans. If additional water is needed, add only boiling water. Purée beans in a food processor—you may have to do this in batches.
NOTE:
- You can cheat a little by using canned bean dip and seasoning it to your taste.
- When epazote, an easily grown Mexican herb, is cooked with beans they no longer cause flatulence.