Stove Top Smoker Smoked Chicken and Black Bean Quesadillas

1. 1

   Smoke the chicken according to related recipe, and cool to room temperature.

2. 2

   When cool, shred the chicken coarsely into pieces about 1/2 x 1 inch.

3. 3

   If using thighs, discard the fat and cartilage as you go.

4. 4

   Blot the peppers dry with paper towels.

5. 5

   Arrange four of the tortillas on a work surface and divide the cheese among them, making an even layer of the cheese right up to the edges of the tortillas.

6. 6

   Scatter the beans, roasted pepper, and chicken over the cheese.

7. 7

   Top with the remaining tortillas, pressing them down firmly to seal the quesadillas.

8. 8

   (The quesadillas can be prepared up to one day in advance and refrigerated.

9. 9

   Prepare a charcoal fire or heat a gas grill.

10. 10

    Ready a cutting board and large sharp knife or pizza cutter near the grill.

11. 11

    Grill two of the quesadillas about 4 inches from the heat until the underside is lightly browned and crispy, about 3 minutes.

12. 12

    Slice the quesadillas to different parts of the grill once or twice to make sure they cook evenly.

13. 13

    Flip the quesadillas and cook until the second side is light browned and crispy and the cheese is completely melted, about 2 minutes.

14. 14

    Remove the quesadillas to the cutting board and let them stand a couple minutes before cutting into 8 wedges.

15. 15

    Repeat with remaining quesadillas.

16. 16

    Note: If you plan to make the quesadillas more than an hour or two in advance, place a square of paper towel between each ot keep them from sticking together.

* Per serving · 4 servings · Values may vary.