Quesadillas are lightning-fast to put together, can be prepared in advance, and are universally loved. In other words, they are ideal for entertaining, especially for large groups.
Make life easy by using canned black beans and bottled roasted red peppers. (Make sure they are, in fact, roasted) Those not labled fire-roasted or flame-roasted are, most likely, steamed to remove the skin and will lack the subtle roasted flavor of their black-specked
counterparts. Draining the beans and blotting the peppers dry before putting the quesadillas together will prevent the tortillas from getting soggy.
This recipe is written for grilled quesadillas, but they can be prepared just as easily in a skillet wide enough to hold them comfortably over edium-low heat, or browned on a baking sheet under the broiler. Use either smoked thighs or breasts.
From the cookbook, "Smokin"
Makes 10 appetizer or 4 main course servings