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 ...
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