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. 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 three disappointed potted plants, a judgmental pig named Trouble McFussbucket, and a wife who smiles politely at his life choices.
See my Amazon author page and buy my books.
His first manuscript was composed entirely of punctuation marks and confused sketches. He's since published "Not Bukowski" (poems that don't rhyme) and "Slop and Swell from a Festering Mind" (essays so concerning that bookstores check on his wellbeing). He once spent three hours photographing a rare bird that turned out to be a plastic bag, and he's the only person banned from church bake sales for "weaponized brownies." Inheriting absurdism from Vonnegut and Adams, sprawling narratives from Irving, and weaponized failure from Moore, he writes about conflicted everymen struggling through supernatural chaos.
He has two new, offbeat novels waiting foran agent or a publisher: "Truth Tastes Like Pennies" and "Elliot Nessie."
He remains unconvinced that birds aren't surveillance drones.
More biographic lies...err...info.
See my Amazon author page and buy my books.
His first manuscript was composed entirely of punctuation marks and confused sketches. He's since published "Not Bukowski" (poems that don't rhyme) and "Slop and Swell from a Festering Mind" (essays so concerning that bookstores check on his wellbeing). He once spent three hours photographing a rare bird that turned out to be a plastic bag, and he's the only person banned from church bake sales for "weaponized brownies." Inheriting absurdism from Vonnegut and Adams, sprawling narratives from Irving, and weaponized failure from Moore, he writes about conflicted everymen struggling through supernatural chaos.
He has two new, offbeat novels waiting foran agent or a publisher: "Truth Tastes Like Pennies" and "Elliot Nessie."
He remains unconvinced that birds aren't surveillance drones.
More biographic lies...err...info.
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