Instructions: 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

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