Spicy Quesadillas

Instructions

1. 1

   If your poblanos are fresh, char them directly over a flame or under the broiler until blackened all over, about 5 minutes. Place in a plastic bag for 5 minutes to steam, then peel away the skin and remove the seeds. Slice into strips.

   Tip: Roasted poblanos can be prepared the day before and stored in the fridge.

2. 2

   Warm the black beans in a small saucepan with cumin and salt for about 3 minutes, then lightly mash them with a fork to create a thick, spreadable consistency.

   Tip: Mashing the beans helps them stay in place when you fold the quesadilla.

3. 3

   In a small bowl, combine the sliced jalapeños, red onion, cilantro, and a squeeze of lime juice. Set aside.

   Tip: This fresh mixture adds brightness and heat to balance the melted cheese.

4. 4

   Heat a large skillet or griddle over medium high heat and lightly brush with olive oil.

   Tip: A non stick skillet or griddle works best for even browning.

5. 5

   Place one tortilla on the hot skillet and spread a thin layer of mashed beans over half of it, leaving a border. Top with shredded cheddar, a few strips of roasted poblano, and a spoonful of the jalapeño mixture.

   Tip: Don't overfill or the quesadilla will be difficult to fold and may split.

6. 6

   Fold the tortilla in half and cook for 2 to 3 minutes until the bottom is golden and crispy.

   Tip: Listen for a gentle sizzle to know the heat is right.

7. 7

   Carefully flip and cook the other side for another 2 to 3 minutes until the cheese is fully melted and the tortilla is golden brown and crispy.

   Tip: A thin metal spatula makes flipping easier and cleaner.

8. 8

   Transfer to a cutting board and repeat with the remaining tortillas and filling. Cut each quesadilla into triangles and serve warm with lime wedges and your favorite salsa or sour cream on the side.