Smoked Tomato and Black Bean Quesadillas
Makes 2 quesadillas
Smoky tomatoes, melty cheese, and black beans sandwiched between two crispy grilled tortillas—what’s not to like? Try the smoked tomatoes in salsa, tomato sauce, and omelet fillings too.
- 2 Tbs. hickory or mesquite wood chips
- 6 plum tomatoes (1½ lb.)
- 4 6-inch whole-wheat tortillas
- ½ cup grated low-fat Monterey Jack, pepper Jack, or Cheddar cheese
- ½ cup cooked black beans
- 3 Tbs. coarsely chopped cilantro
1. Prepare stove-top smoker with wood chips.
2. Core tomatoes, then halve lengthwise. Squeeze out seeds and juice, and discard. Arrange tomato halves cut-side up on smoker rack, and season with salt and pepper, if desired. Smoke tomatoes 15 minutes, or until tender. Remove smoker from heat, leave covered, and cool tomatoes to room temperature in smoker.
3. Transfer cooled tomatoes to cutting board, and scrape peels from tomatoes with knife. Cut tomatoes into 1/2-inch dice.
4. Lay 2 tortillas on work surface, and sprinkle 1/4 cup cheese over each. Layer with diced tomatoes, beans, and cilantro. Top each quesadilla with remaining tortillas, and press firmly to seal. (From this point, quesadillas can be prepared up to one day in advance: Separate each with paper-towel square, and wrap in plastic wrap. Store in refrigerator.)
5. Grill or cook quesadillas in skillet over medium heat 3 minutes per side, or until beginning to brown. Let stand 1 minute before cutting into wedges.
July/August 2010 p.46