Fancy learning how to whip up some insanely cheesy and poblano-packed quesadillas?
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What You’re Gonna Need:
- 2½ tbsps olive oil
- 2 medium poblano chile peppers thinly sliced
- ½ white onion sliced
- 1 15 oz can of pinto beans drained, rinsed
- 8 8 ” tortillas
- 8 oz shredded Monterey Jack cheese
- 5 radishes thinly sliced
- 1 tbsp fresh lime juice
- ¾ tsp kosher salt
- 1 avocado sliced
- ¼ cup cilantro chopped roughly
Servings4
What Ya Gotta Do:
- Grab a tablespoon of oil and throw it into a big non-stick skillet, cranking the heat up to medium-high.
- Toss in the poblanos and onion, let them sizzle and pop, dancing around in that skillet until they’re as tender as your grandma’s heart – about 10 minutes. (Why are you cooking your grandma’s heart?)
- Transfer them to a bowl and wipe out the skillet.
- Add the beans to the poblano party in the bowl and give everything a good mashing with your trusty fork till they’re all buddy-buddy!
- Grab another tablespoon of oil and give each tortilla a nice, shiny brushing on one side.
- Now, lay 4 of the tortillas oil side down.
- Spread the poblano mixture and cheese on each.
- Cap it off with the remaining tortillas – this time oil-side up.
- Fire up that skillet again, making it super hot.
- Toss in those quesadillas and let them sizzle until they’re golden brown and crispy. You want that cheese oozing out like a cheesy volcano, which should take about 1 to 2 minutes each side.
- In the meantime, grab the radishes, squeeze out some tangy lime juice, sprinkle a pinch of salt and let’s not forget the remaining 1½ teaspoons of oil. Toss them all in a bowl like you’re on a cooking show.
- Slice the cooked quesadillas into wedges (not too big, not too small – just right!).
- Shower those quesadilla wedges with the dressed-to-impress radishes, creamy avocado slices, and fresh cilantro.
- Eat it!
