Poblano Queadillas

Pinto Beany and Poblano-y Quesadillas

Fancy learning how to whip up some insanely cheesy and poblano-packed quesadillas?
Prep Time 30 minutes
Cook Time 30 minutes
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What You’re Gonna Need:

  • 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

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!

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