Ingredients
Quesadillas
- 8 ounces Oaxaca, Chihuahua, or Monterey Jack cheese freshly grated
- 1 cup cooked black beans drained, rinsed, and patted dry
- 1 medium poblano pepper seeded and finely diced
- 3 scallions thinly sliced
- 1/4 cup fresh cilantro chopped
- 1 jalapeño seeded and minced, optional
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt divided
- 4 8-inch flour tortillas or pliable corn tortillas
- 2 teaspoons neutral oil divided
- 1 lime cut into wedges, for serving
Equipment
- 1 large cast-iron or heavy skillet
- 1 box grater
Instructions
Method
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the poblano and a pinch of the salt; cook for 4 to 5 minutes until tender and lightly blistered. Transfer to a bowl and wipe the skillet clean.
- Add the cheese, black beans, scallions, cilantro, jalapeño, cumin, and remaining salt to the poblano. Toss until the vegetables and beans are evenly threaded through the cheese.
- Place one quarter of the filling over half of each tortilla, leaving a 1/2-inch border. Fold the bare half over the filling and press gently. Do not overpack.
- Heat the skillet over medium-low and brush with a little of the remaining oil. Cook two quesadillas at a time for 3 to 4 minutes per side, pressing lightly, until the tortillas are crisp and the cheese is fully melted.
- Rest the quesadillas for 2 minutes so the cheese sets slightly. Cut each into three wedges and serve hot with lime, salsa, or guacamole.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 480kcalCarbohydrates: 44gProtein: 22gFat: 25gSaturated Fat: 13gCholesterol: 55mgSodium: 820mgPotassium: 420mgFiber: 7gSugar: 3g
Video
Notes
Keep the filling fairly dry; wet beans or vegetables soften the tortilla. Medium-low heat gives the tortilla time to brown while the cheese melts. Corn tortillas may crack if cold, so warm them briefly before folding. Refrigerate leftovers within 2 hours and use within 3 days. Nutrition is an estimate.
