Roasted Poblano and Black Bean Quesadilla

This quesadilla combines roasted poblano peppers with black beans and cheddar cheese for a flavorful twist on a classic. It's perfect for a quick, satisfying meal.

⏱️ Cooking Time: 35 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 400°F (200°C). Place the whole poblano pepper directly on the oven rack. Roast for 15-20 minutes, turning occasionally, until the skin is blistered and charred. Remove the pepper from the oven and transfer it to a bowl, covering tightly with plastic wrap for about 10 minutes. This will help loosen the skin. Once cool, peel off the skin, remove the seeds, and slice the pepper into thin strips.
2. 2.
   Heat a non-stick skillet over medium heat and add half of the olive oil. Place one tortilla in the skillet, then layer half of the shredded cheddar cheese evenly across the surface. Distribute the sliced poblano strips and black beans over the cheese, ensuring even coverage. Sprinkle the remaining cheese on top before placing the second tortilla over the fillings.
3. 3.
   Cook the quesadilla for 3-4 minutes, pressing down lightly with a spatula, until the bottom tortilla is golden and the cheese begins to melt. Carefully flip the quesadilla using a large spatula, adding the remaining olive oil to the pan if needed, and cook the other side for 3-4 minutes until the tortilla is crispy and the cheese is fully melted.
4. 4.
   Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges. If the cheese isn't fully melted upon slicing, you can return the pieces to the skillet for a quick warm-up on low heat.
5. 5.
   Serve the quesadilla immediately. If you prefer, garnish with fresh cilantro or a dollop of sour cream for added flavor. Enjoy the combination of smoky poblano with the creamy beans and gooey cheese. If the quesadilla feels dry, a light drizzle of lime juice can brighten the flavors.