Quesadillas Poblano

quesadillas-poblano
Photo by Jen Causey
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 742 calories
    • Fat 39 g
    • Sat Fat 15 g
    • Cholesterol 50 mg
    • Sodium 1556 mg
    • Protein 31 g
    • Carbohydrate 72 g
    • Sugar 5 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 506 mg

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the poblanos and onion. Cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl. Wipe the skillet clean. Add the beans to the poblano 
mixture in the bowl; roughly mash with 
a fork to combine.

Use 1 tablespoon of the remaining oil to brush 1 side of each tortilla. Place 4 tortillas oiled-side down and top evenly with the poblano mixture and cheese. Cover with the remaining tortillas, oiled-side up.

Heat a skillet over medium-high. Cook the quesadillas in batches, until the torti­llas are golden brown and crispy and the cheese is melted, 1 to 2 minutes per side.

Ingredients

  1. Check tablespoons olive oil, divided
  2. Check 2 medium poblano chiles, thinly sliced (about 2½ cups)
  3. Check 1 cup sliced white onion (from ½ onion)
  4. Check 1 (15-oz.) can pinto beans, drained and rinsed
  5. Check 8 (8-in.) flour tortillas
  6. Check 8 ounces shredded Monterey Jack cheese (about 2 cups)
  7. Check 5 radishes, thinly sliced
  8. Check 1 tablespoon fresh lime 
juice (from 1 lime)
  9. Check ¾ teaspoon kosher salt
  10. Check 1 ripe avocado, sliced
  11. Check ¼ cup cilantro leaves

Directions

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the poblanos and onion. Cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl. Wipe the skillet clean. Add the beans to the poblano 
mixture in the bowl; roughly mash with 
a fork to combine.
  2. Use 1 tablespoon of the remaining oil to brush 1 side of each tortilla. Place 4 tortillas oiled-side down and top evenly with the poblano mixture and cheese. Cover with the remaining tortillas, oiled-side up.
  3. Heat a skillet over medium-high. Cook the quesadillas in batches, until the torti­llas are golden brown and crispy and the cheese is melted, 1 to 2 minutes per side.
  4. Combine the radishes, lime juice, salt, and the remaining 1½ teaspoons of oil in a bowl. Cut the quesadillas into wedges and sprinkle with the dressed radishes, avocado, and cilantro.