Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!
Brian Gerard (Lewandowski) writes books critics call "aggressively adequate" — better than "aggressively terrible" but somehow more concerning, like a smoke detector that only goes off on Tuesdays.
He once traded a MetroCard for a pitchfork on a subway platform and now uses it exclusively for dramatic pointing. He lives on a farm outside Charlottesville, Virginia with a partner who smiles politely at his life choices, a pig named Trouble McFussbucket who has opinions about the sofa, and a five-pound dog named Professor Archibald Pickles who appears to be held together entirely by anxiety and unearned confidence.
See his Amazon author page and buy his books before he spends the royalties on the pig.
Inheriting absurdism from Vonnegut and Adams and weaponized failure from Moore, he writes about conflicted everymen stumbling through supernatural chaos. He has published "Not Bukowski" and "Slop and Swill from a Festering Mind," and has two new novels seeking a publisher: "Truth Tastes Like Pennies" (available to paid Substack subscribers June 1) and "Elliot Nessie."
He remains unconvinced that birds aren't surveillance drones.
More biographical lies...err...info.
He once traded a MetroCard for a pitchfork on a subway platform and now uses it exclusively for dramatic pointing. He lives on a farm outside Charlottesville, Virginia with a partner who smiles politely at his life choices, a pig named Trouble McFussbucket who has opinions about the sofa, and a five-pound dog named Professor Archibald Pickles who appears to be held together entirely by anxiety and unearned confidence.
See his Amazon author page and buy his books before he spends the royalties on the pig.
Inheriting absurdism from Vonnegut and Adams and weaponized failure from Moore, he writes about conflicted everymen stumbling through supernatural chaos. He has published "Not Bukowski" and "Slop and Swill from a Festering Mind," and has two new novels seeking a publisher: "Truth Tastes Like Pennies" (available to paid Substack subscribers June 1) and "Elliot Nessie."
He remains unconvinced that birds aren't surveillance drones.
More biographical lies...err...info.
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