Quesadillas Poblano

Quesadillas Poblano
Photo: Jen Causey
Hands On Time:
30 mins
Total Time:
30 mins


  • 2 ½ tablespoons olive oil, divided

  • 2 medium poblano chiles, thinly sliced (about 2½ cups)

  • 1 cup sliced white onion (from ½ onion)

  • 1 (15-oz.) can pinto beans, drained and rinsed

  • 8 (8-in.) flour tortillas

  • 8 ounces shredded Monterey Jack cheese (about 2 cups)

  • 5 radishes, thinly sliced

  • 1 tablespoon fresh lime juice (from 1 lime)

  • ¾ teaspoon kosher salt

  • 1 ripe avocado, sliced

  • ¼ cup cilantro leaves


  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.

Nutrition Facts (per serving)

742 Calories
39g Fat
72g Carbs
31g Protein
Nutrition Facts
Calories 742
% Daily Value *
Total Fat 39g 50%
Saturated Fat 15g 75%
Cholesterol 50mg 17%
Sodium 1556mg 68%
Total Carbohydrate 72g 26%
Total Sugars 5g
Protein 31g
Calcium 506mg 39%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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