Recipe - Grilled Quesadilla With Smoked Salmon And Fresh Dill (Gc)

16 Flour tortillas
3 cup Cooked black beans; pureed
1 pound Smoked or grilled chicken;
minced
1 pound Monterey jack cheese; grated
4 Roasted poblanos; stemmed,
seeded, peeled and cut into
strips
1 cn Chipotle adobado; pureed

Spread the pureed black beans on 8 of the tortillas and top with the smoked
chicken. Spread the cheese and poblano strips on the other 8 tortillas.
Cover with the pureed chipotle. Place these tortillas on top of the others
sandwich style, making sure spreads stay inside. Place the quesadillas on
a preheated grill for a minute or so. Then without turning the quesadillas
over, turn them at a 45 degree angle for another minute or so until the
quesadillas have a crisscross pattern on them. Repeat the procedure on the
other side. Once done, remove from grill, and cut each into 68 wedges.
Serve hot with tomatillo sauce. Note: Heat Scale: Medium busted by Suzanne

Recipe by: Chile Pepper Magazine 10/97

Posted to recipeludigest by SKnight436 SKnight436@aol.com on Mar 7, 1998