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.