Chipotle and Basil Black Bean Quesadillas
These were sooo spicy and good. The Swiss chard is from our garden. I used basil because we didn’t have any cilantro, it was a delicious experiment.
Saute Swiss chard. Grate some cheddar and queso fresco. Drain and rinse a can of black beans ( you only need about 1/4 of the can for 4 quesadillas) Chop and sauté 1 small onion in olive oil with some summer squash, salt and pepper. Roast a red pepper under the broiler to char the skin. Remove to a bowl and cover to steam. Peel and chop the roasted pepper. Seed and chop 1 or 2 chipotle peppers in adobo.
Heat a skillet. Spread the chopped chipotles on one side of a tortilla. Add it to the skillet and top with a little of the grated cheeses, torn basil leaves, some black beans, chopped red peppers, cooked greens and squash, and a little more cheese to the top and another tortilla. Cover and heat on both sides until melted and yummy. Serve with guacamole.
Fantastic Four For a Fantastic Friend.
Tom is smitten in Tom and Jerry’s “Blue Cat Blues” (1956)
-Tower of frogs