Smoked Chicken and Black Bean Phyllo Burrito

Yield: 12 servings.

7 cups strong chicken stock

1½ cups black beans, sorted, rinsed, soaked overnight

2 tsp. cumin seed, toasted

1 Tbsp. 2 tsp. Tabasco® brand Pepper Sauce, divided

4 oz. shallots, roasted*, minced

36 oz. phyllo dough

as needed, melted butter

12 red and yellow bell peppers, roasted, skinned, seeded, split lengthwise

30 oz. shredded Monterey Jack cheese

6-8 smoked chicken breasts (24 oz.), boned, skinned, julienned as needed, sour cream

as needed, cilantro sprigs

Tomato Salsa:

1½ lb. tomatoes, peeled, sliced, chopped

½ cup green onion, minced

2 Tbsp. cilantro, minced

1 fresh garlic clove, minced

¾ tsp. ground cumin

¾ tsp. Tabasco® brand Pepper Sauce

1½ Tbsp. freshly squeezed lemon juice

Bring stock to a boil. Add beans, cumin seed, 2 tsp. Tabasco® brand Pepper Sauce and shallots. Reduce heat and simmer until beans are tender, approximately 1 hour.

For each serving: Place phyllo dough sheet on work surface. Brush with melted butter; layer with three additional sheets, brushing each with butter. Place one yellow pepper half and one red pepper half lengthwise across center third of phyllo dough. Top peppers with 3 Tbsp. black beans. Sprinkle 1¼ oz. shredded cheese over beans. Top cheese with 2 oz. julienned chicken; sprinkle ¼ tsp. Tabasco® brand Pepper Sauce over chicken.

Top chicken with 3 Tbsp. beans, then 1¼ oz. shredded cheese. Place another red and yellow pepper half on top layer, opposite original placement (red over yellow, etc.). Fold long edge over filling, tucking edge in; fold in sides and finish rolling burrito. Place on lightly oiled baking sheet. Brush top with butter; bake uncovered at 375°F for approximately 30 minutes, or until phyllo is lightly browned.

Place burrito on serving plate; cut in half to show filling. Serve with tomato salsa and sour cream; garnish with cilantro sprigs.

For tomato salsa: Combine tomatoes, green onion, cilantro, garlic, cumin, Tabasco® brand Pepper Sauce and lemon juice. Let stand several hours for flavors to blend.

*To roast shallots: Peel, toss with small amount of olive oil and place in saute pan or on sheet pan in 400°F oven for 20 minutes. Toss frequently until browned and tender.