Tim Campbell
TVWBB Emerald Member
Riffed on a great Serious Eats recipe: Black bean quesadillas. I always double the batch. The chicken is my addition to the recipe. Otherwise pretty much the same.
Grilled some bird. S+P and Memphis Dust.


Into the bowl with wilted spinach, ~2C cooked leftover Rancho Gordo black beans, two cheeses (Swiss and Cheddar-Jack) and two chipotles plus one tsp chipotle sauce.

Burrito sized tortilla. Laid down the filling. Folded.

Flipped.

And plated.

The more I use the Slate, the more I absolutely love it. It hibernated for much of the winter; this is only about the 10th time I've used it. My wife calls it, "The Griddler" but I refer to it is Matthew Slater (sorry...die hard Pats fan. He was one of the best).
Happy weekend, everyone!
Grilled some bird. S+P and Memphis Dust.


Into the bowl with wilted spinach, ~2C cooked leftover Rancho Gordo black beans, two cheeses (Swiss and Cheddar-Jack) and two chipotles plus one tsp chipotle sauce.

Burrito sized tortilla. Laid down the filling. Folded.

Flipped.

And plated.

The more I use the Slate, the more I absolutely love it. It hibernated for much of the winter; this is only about the 10th time I've used it. My wife calls it, "The Griddler" but I refer to it is Matthew Slater (sorry...die hard Pats fan. He was one of the best).
Happy weekend, everyone!