Quesadillas With Poblano Peppers And Beans Recipe

Name: Quesadillas With Poblano Peppers And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 6 poblano peppers -halved, seeded, and sliced; 2 white onions large, sliced; kosher salt; 15 1/2 ounces low sodium black beans rinsed; 8 ounces cheddar sharp, grated, 2 cups; 4 flour tortillas 10-inch; pico de gallo; 1/4 white onion finely chopped; 12 ounces medium tomatoes about 3, chopped; 1/2 cup chopped fresh cilantro; 1 jalapeno seeded and chopped; 2 tablespoons fresh lime juice; kosher salt

Servings: persons

3 tablespoons canola oil
6 poblano peppers -halved, seeded, and sliced
2 white onions large, sliced
kosher salt
15 1/2 ounces low sodium black beans rinsed
8 ounces cheddar sharp, grated, 2 cups
4 flour tortillas 10-inch
pico de gallo
1/4 white onion finely chopped
12 ounces medium tomatoes about 3, chopped
1/2 cup chopped fresh cilantro
1 jalapeno seeded and chopped
2 tablespoons fresh lime juice
kosher salt

1
Heat oven to 425u00b0 F. Heat the oil in a large skillet over medium-high heat. Add the peppers, onions, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until soft, 20 to 25 minutes. Add the beans and cheese and stir to combine.
2
Heat another large skillet (preferably cast-iron) over medium-high heat. Toast the tortillas one at a time until browned in spots, 30 seconds per side. Place the filling on one side of each tortilla, dividing evenly. Fold the other side of each tortilla over the filling. Bake on 2 large rimmed baking sheets until the cheese is melted, 10 to 12 minutes.
3
Cut each quesadilla into wedges and serve with the Pico de Gallo.
4
Pico de Gallo: Rinse the chopped onion in a colander under running water; drain. Toss with the tomatoes, cilantro, jalapeno, lime juice, and 1/2 teaspoon salt in a small bowl. Let sit for 10 minutes before serving.

930

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons canola oil, 6 poblano peppers -halved, seeded, and sliced, 2 white onions large, sliced, kosher salt, and more.

Yes, Quesadillas With Poblano Peppers And Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quesadillas With Poblano Peppers And Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions