Smoky Quesadillas

Smoked cheeses lend a deep flavor to quesadillas. I got the idea for this snack after sampling some wonderful smoked fresh mozzarella from a local cheesemaker, but smoked Gouda will offer great flavor as well.

 

SERVES 8 TO 10

 

1	15-ounce can black beans, rinsed and drained
1	4-ounce can chopped green chiles
¼	cup chopped green onions
½	teaspoon chili powder
1	cup chopped smoked fresh mozzarella cheese or shredded smoked Gouda cheese
8	to 10 large flour tortillas
	Sour cream for serving
	Salsa for serving

1. Combine the black beans, chiles, green onions, chili powder, and cheese in a large bowl. Stir well.
2. Place a tortilla on a clean work surface. Place about ^x/i cup of the filling on one half of the tortilla, spreading the filling to the edges. Fold the other half of the tortilla over the filling. Continue with the remaining tortillas.
3. Spray a large nonstick skillet with cooking spray and place over medium heat. Place 2 quesadillas in the pan and cook, turning once, until the cheese melts. Keep quesadillas warm in the oven or in a pan on the indirect side of the grill.
4. Cut each quesadilla into wedges and serve warm with sour cream and salsa.

EXTRA POINTS Remember to carry a large nonstick skillet to the tailgate if you’re preparing this on site.