Inspired by a favorite appetizer served at the Old Granite Caf\u00e9 in Austin,Texas. It is an ethnic style but with southwestern overtones.<\/p>\n\n\n\n
Makes 8 Servings<\/p>\n\n\n\n
3 cups black beans; canned refried beans can be substituted
1 chipotle adobado (canned), pur\u00e9ed, (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<\/p>\n\n\n\n
Mix pur\u00e9ed 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.<\/p>\n\n\n\n
Black Bean Preparation:<\/strong> Soak beans in water for several hours or overnight. Heat oil in a large saucepan (2\u00be 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. Pur\u00e9e beans in a food processor\u2014you may have to do this in batches.<\/p>\n\n\n\n NOTE:<\/p>\n\n\n\n Inspired by a favorite appetizer served at the Old Granite Caf\u00e9 in Austin,Texas. It is an ethnic style but with southwestern overtones. Makes 8 Servings 3 cups black beans; canned refried beans can be substituted1 chipotle adobado (canned), pur\u00e9ed, (use more if desired)16 flour tortillas1 pound smoked chicken, diced; substitute grilled chicken or rotisserie from … <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[175,176],"class_list":["post-598","post","type-post","status-publish","format-standard","hentry","category-spicy-food","tag-appetizers","tag-spicy"],"_links":{"self":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/comments?post=598"}],"version-history":[{"count":1,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/598\/revisions"}],"predecessor-version":[{"id":623,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/598\/revisions\/623"}],"wp:attachment":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/media?parent=598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/categories?post=598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/tags?post=598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/p>\n\n\n\n