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Class Act,
A Division of Culinary Concepts
6855 176th Ave. N.E. - Suite 255
Redmond, WA 98052
(206) 999-5179

Joseph M. Monahan
Chef Owner

Smoked Duck & jack Quesadillas
Charred White Corn Pepper Bean Salsa
Accompanied by Spanish Grilled Green Beans
YIELDS 4

Charred White Pepper Bean Salsa

2 ears White Corn

1 each Green, Yellow and Red Peppers - Diced

1 each Jalapeno - Minced

1 each Red onion - Diced

1/2 cup Black Beans

1/2 cup Kidney Beans

1/2 cup White Beans

3 each Roma Tomatoes - Diced

Juice of 2 Limes

2 Tablespoons olive Oil

Salt and Pepper

For Filling:

6 oz. Shredded Smoked Duck Meat

4 cups Grated pepperjack cheese

1 cup Charred White Corn Pepper Bean Salsa

8 each 6" Flour Tortillas

3 Tablespoons Butter (for Sautéing)

Spanish Grilled Green Beans

1/2 Pound Fresh Green Beans

1 each Red Peppers - Julianne

2 Tablespoons Olive Oil

1 teaspoon Ground Cumin

1/2 teaspoon Garlic Powder

Salt and Pepper

To make the quesadillas:
1. Combine suck meat, cheese and salsa in a mixing bowl.
2. Spread mixture evenly over 4 tortilla shells, cover with remaining shells and flatten.
3. In a Sauté pan, using whole butter, sauté quesadilla until golden brown. Turn tortillas over and finish browning other side.
4. Cut into 6 wedges, serve with salsa, sour cream and Spanish beans
To make the Corn Salsa:
1. Oil and season corn ears, char over open gas flame or on an open grill. Place ears in a plastic bag and steam for ten minutes. Cut kernels off of cob and place in a mixing bowl.
2. Add all remaining items and mix thoroughly. Refrigerate overnight for best results.
To make the Spanish Grilled Green Beans:
1. Blanch (par cook) green beans in boiling salted water for 1 and 1/2 minutes. Drain and shock in ice water to stop cooking. Drain again and place in mixing bowl.
2. Add peppers and seasonings, coat with oil and mix thoroughly.
3. Preheat grill or barbeque, grill quickly and remove from heat. Refrigerate.
4. Serve alongside of quesadillas.

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Class Act, A Division of Culinary Concepts 6855 176th Ave. N.E. - Suite 255 Redmond, WA 98052 (206) 999-5179	Joseph M. Monahan Chef Owner

Smoked Duck & jack Quesadillas Charred White Corn Pepper Bean Salsa Accompanied by Spanish Grilled Green Beans YIELDS 4

Charred White Pepper Bean Salsa
2 ears White Corn
1 each Green, Yellow and Red Peppers - Diced
1 each Jalapeno - Minced
1 each Red onion - Diced
1/2 cup Black Beans
1/2 cup Kidney Beans
1/2 cup White Beans
3 each Roma Tomatoes - Diced
Juice of 2 Limes
2 Tablespoons olive Oil
Salt and Pepper
For Filling:
6 oz. Shredded Smoked Duck Meat
4 cups Grated pepperjack cheese
1 cup Charred White Corn Pepper Bean Salsa
8 each 6" Flour Tortillas
3 Tablespoons Butter (for Sautéing)
Spanish Grilled Green Beans
1/2 Pound Fresh Green Beans
1 each Red Peppers - Julianne
2 Tablespoons Olive Oil
1 teaspoon Ground Cumin
1/2 teaspoon Garlic Powder
Salt and Pepper
To make the quesadillas: 1. Combine suck meat, cheese and salsa in a mixing bowl. 2. Spread mixture evenly over 4 tortilla shells, cover with remaining shells and flatten. 3. In a Sauté pan, using whole butter, sauté quesadilla until golden brown. Turn tortillas over and finish browning other side. 4. Cut into 6 wedges, serve with salsa, sour cream and Spanish beans To make the Corn Salsa: 1. Oil and season corn ears, char over open gas flame or on an open grill. Place ears in a plastic bag and steam for ten minutes. Cut kernels off of cob and place in a mixing bowl. 2. Add all remaining items and mix thoroughly. Refrigerate overnight for best results. To make the Spanish Grilled Green Beans: 1. Blanch (par cook) green beans in boiling salted water for 1 and 1/2 minutes. Drain and shock in ice water to stop cooking. Drain again and place in mixing bowl. 2. Add peppers and seasonings, coat with oil and mix thoroughly. 3. Preheat grill or barbeque, grill quickly and remove from heat. Refrigerate. 4. Serve alongside of quesadillas.