Smoked Chicken Quesadilla
|Dried black beans||2 Cup (32 tbs)|
|Clarified butter||1 Tablespoon|
|Smoked chicken breast||1 Pound, cut into strips|
|Minced garlic||1⁄2 Teaspoon|
|Corn kernels||1 Cup (16 tbs)|
|Julienned onion||1⁄2 Cup (8 tbs)|
|Red onion||1⁄2 Cup (8 tbs), julienned|
|Green peppers||1⁄2 Cup (8 tbs), julienned|
|Red peppers||1⁄2 Cup (8 tbs), julienned|
|Carrots||1⁄2 Cup (8 tbs), julienned|
|Cucumber||1⁄4 Cup (4 tbs), julienned|
|Guacamole||1 Cup (16 tbs)|
|Chopped cilantro||2 Tablespoon|
|Tomato juice||3 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Flour tortillas||6 (8 Inch)|
|Salsa||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Cover beans with cold water; let stand overnight.
Drain; place beans in medium saucepan.
Cover with 2 quarts water.
Bring to a boil; reduce heat to low.
Season with salt.
Simmer 45 minutes or until cooked through.
Let coo! in water.
Heat clarified butter in medium skillet; add beans.
Combine chicken with garlic; season with salt and pepper.
Heat butter in large skillet; add corn, onions, peppers, carrots and cucumber.
Cook until softened; add chicken.
Remove from heat.
Stir in beans, guacamole, cilantro and tomato juice.
Stir in cheese.
Divide filling onto tortillas.
Fold into quarters.
Heat grill pan; grill tortillas until lightly browned and heated through.