Tag Archive | black beans

Poblano and Montery Jack Quesadillas with Chipotle Olive Oil


Have you ever ordered a chile relleno at a Mexican restaurant? They are fantastically delicious, yet laden with fat and calories due to the frying process. It’s still one of my favorites (everything in moderation right??) so I represented the dish here in a healthier way.

This is the last of the five recipes I created for my 2-hour live cooking demo with Pure Mountain Olive Oil. You’ll be amazed by how little prep is required for such complex flavors to dance on your tastebuds. This chipotle olive oil completely rounded out my menu selection, packing a punch of smokey heat without requiring many additional ingredients.

Fajitas and quesadillas are often filled with red or green bell peppers, but I used poblanos as a nod to the chile relleno. Authentic montery jack cheese and black beans went into the mix before being sandwiched together between good-for-you whole wheat tortillas.

Although you can certainly top yours with the usual sour cream, salsa and guacamole, I chose to leave them off for purposes of allowing the chipotle olive oil to shine through.

This finger food can be put together in a snap and makes a festive interactive family feast or dinner party station! Set up various types of tortillas, cheeses, beans, peppers, onions, etc. and encourage guests to get creative in the kitchen by building their own combinations. For a larger crowd, throw them onto a griddle pan or crisp in the oven until ready to cut into triangles and serve!

*Note: Try using the chipotle olive oil in my recipe for chipotle breakfast potatoes with cheddar poke eggs!


(Made 5 quesadillas)

1 package (10 count) whole wheat tortillas

4 poblano peppers

1 large yellow onion

A few tablespoons Pure Mountain Olive Oil Chipotle Olive Oil (Adjust amount according to your palette’s preference for heat)

1-1 1/2 bags shredded montery jack cheese (About 1 cup per quesadilla)

1 can black beans, rinsed and drained (About 1/2 cup per quesadilla)


Wash poblanos and remove seeds.


This is where the heat lives, which is sufficiently provided by the chipotle olive oil



Cut into strips and then in half again.



Slice onion into strips.


Saute peppers and onions in Chipotle olive oil until tender and slightly browned.


Sprinkle about 1/2 cup montery jack cheese onto one tortilla.


Add about 1/2 cup black beans.


Top with peppers and onions.


Cover with about 1/4 -1/2 cup more cheese to help the tortillas stick together.


Sandwich another tortilla over top.


Spray a griddle or pan with cooking spray and brown quesadillas on both sides over medium-high heat.


If desired, place a piece of foil over top and press down with a plate or larger pan to flatten and cook faster.


When tortillas are crisp and cheese is melted through, move onto a serving plate.


Use a pizza cutter for easy slicing into triangles.


Eat and enjoy with family and friends!


About these ads

Rosemary Sweet Potato, Cheddar & Black Bean Quesadillas with Spiced Pumpkin Seed Pesto

Hubby and I frequent a restaurant called Mikro Craft Beer Bar in Hamden, CT. We’ve always been there with friends, and no matter what group we’re with, everyone unanimously agrees on ordering their spiced roasted pumpkin seeds. I wondered how I could recreate something similar at home, and came up with this concept for a pesto. This crunchy, nutty tapenade is full of complex earthy, smokey flavors, creating the perfect condiment for my quesadilla.

Always looking to build upon the vegetarian recipes in my repertoire, I turned to a seasonal staple: sweet potatoes. This starchy root vegetable is known as one of the most nutritious forms of produce you can find, making you feel good about digging in.

Just one of these is very filling, fully flavor-packed and won’t do damage to your waistline thanks to the light cheese and whole grains. Two crispy whole wheat tortillas sandwich tender rosemary sweet potatoes, hearty black beans, melted cheddar and cumin-scented pumpkin seed pesto. They were so delicious I made more the next day.

I hadn’t mentioned my inspiration to Hubby, so you can imagine my excitement when he took his first bite and said, “This tastes just like something I would order at Mikro.” Mission. Accomplished.


(Makes approx. 3-4 quesadillas)

For quesadillas:

Whole wheat soft tortillas (2 per quesadilla)

1 package Sargento Ultra Thin mild cheddar cheese (6 pcs. per quesadilla)

About 4 medium sweet potatoes (20 oz.)

1/4 cup olive oil

About 1 1/2 cups black beans, rinsed and drained

2 tablespoons finely minced yellow onion

3 sprigs rosemary, pulled from stems

1/4 teaspoon Kosher salt

1/8 teaspoon pepper

For pumpkin seed pesto:

1/4 cup shelled dry roasted pumpkin seeds with sea salt

1/8 cup olive oil

4 sage leaves

1/4 teaspoon curry powder

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg


Preheat oven to 350°. Cut sweet potatoes into cubes and spread on a foil lined baking sheet.

Drizzle with olive oil and toss to coat evenly.

Add onions and season with salt, pepper and rosemary.

Bake for 35-40 minutes, or until tender. While sweet potatoes are in the oven, pour pumpkin seeds into your food processor bowl.

Add sage.

Sprinkle in cumin, cinnamon and nutmeg.

Drizzle in olive oil.

Blend until smooth.

Place tortillas on your work surface and cover one side with 3 slices of cheddar cheese.

Spread on about one tablespoon of pumpkin seed pesto.

Top with sweet potatoes and black beans.

Cover with three more pieces of cheese to help the tortilla stick. (And because it’s more cheese. Hello…)

Sandwich a plain tortilla on top.

Heat your griddle or pan and brush on olive oil.

Place quesadilla on the medium-hot surface and push a plate on top to flatten.

Brown on both sides and remove from heat.

Slice into triangles. A pizza cutter works great here!

Eat and enjoy a twist on Mexican cuisine!

Have a delicious weekend!