Food Recipe Collections & Favorites Quesadillas Poblano 3.9 (11) By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on July 8, 2016 Print Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 30 mins Total Time: 30 mins Yield: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Print Nutrition Facts (per serving) 742 Calories 39g Fat 72g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.