Chili-Bean Quesadillas



Cari and I cook a lot with tortillas.  They’re cheap, satisfying and versatile.  They’re also our go-to “I don’t know what to cook” meal.  Just load ’em up with whatever you’ve got in the fridge and you’re in business.

Trouble is, after a while the whole idea of putting whatever in a tortilla and baking it gets kind of boring.  That’s why we were very happy to find this Mark Bittman recipe that is also very simple but different enough that it satisfies our cravings for something a little different.

This is also the recipe that made us fall in love with poblano peppers.  While not as hot as some other peppers out there, be careful while you’re slicing them… I’ve had to avoid wearing my contact lenses the following day because some of the juice got absorbed into my fingertips.

Here’s the recipe, adapted from Mark Bittman’s How To Cook Everything Vegetarian

Chile-Bean Quesadillas (serves 2-3)

2 tbsp grapeseed oil
2 garlic cloves, minced
4 poblano peppers, stemmed, seeded and chopped
1 cup cooked or well-drained canned pinto beans (we rarely find these with that name… we assume romano beans are close enough?)
1/4 cup chopped fresh cilantro
3 large tortillas (sometimes we make 4)
1 cup cheese (we usually use cheddar or mozzarella)
salsa, guacamole and/or sour cream for on top (optional)


1. Heat oil in skillet over medium heat

2. Add garlic and chiles and cook until softened, about 2 minutes

3. Stir in beans and cook just long enough until mixture is warm.  It’s okay if they get a little mushed.

4. Remove from heat and add the cilantro, stir together and transfer to bowl and wipe out the skillet.

5. Set the skillet over medium-low heat, add a little more oil and build your quesadilla: start with the tortilla, then add cheese and chile-bean mixture before folding over.

6. Cook until bottom of tortilla is warm and lightly toasted, a few minutes on each side.


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