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 criss-cross pattern on them. Repeat the procedure on the other side. Once done, remove from grill, and cut each into 6-8 wedges. Serve hot with tomatillo sauce. Note: Heat Scale: Medium busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436
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|Serving Size: 1 Serving (5707g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3348 (22%)|
|Amt Per Serving||% DV|
|Total Fat 372g||496 %|
|Saturated Fat 90.5g||453 %|
|Monounsaturated Fat 186.9g|
|Polyunsanturated Fat 76g|
|Cholesterol 0mg||0 %|
|Sodium 30528mg||1053 %|
|Potassium 7440mg||196 %|
|Total Carbohydrate 2464.8g||725 %|
|Dietary Fiber 148.8g||595 %|
|Sugars, other 2316g|
|Protein 397.9g||568 %|
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Calories per serving: 14976
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