Tag Archive | chipotle olive oil

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!


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Chipotle Breakfast Potatoes with Cheddar Poke Eggs

I’ve mentioned before that using pre-made potatoes to make hashbrowns is an awesome solution for a quick meal. When you wake up with a rumbling stomach and are trying to get your bearings, the last thing you want to do is start cutting and peeling.

On a similar note, I’ve been meaning to share another plan-ahead tip with you. If you cook with a lot of onions and garlic (I mean doesn’t everything just taste better when you do?), finely chop a large bulb and store it in an airtight container. It will save you a week’s worth of teary-eyed, cutting board mess and leave you with easy prep when you’re ready for a meal.

I used my accessible ingredients over the weekend to create this dish. The potatoes were sautéed in a drop of Pure Mountain Olive Oil’s chipotle olive oil, which went a long way for heat and flavor. For the eggs, I melted a thin blanket of mild cheddar on top of each sunny-side-up delight. Gooey cheese marries with the rich runny yolk and spills into the spicy potatoes once you poke the center. You’ll want to wake up for this!


(Serves 2)

1 (15 oz.) can sliced white potatoes

1/4 cup minced onion

4 eggs

4 slices Sargento Ultra Thin Mild Cheddar Cheese

1 tablespoon + 1 teaspoon Pure Mountain Olive Oil chipotle olive oil

1/2 teaspoon paprika

1/4 teaspoon Kosher salt + more to taste


Rinse and drain potatoes.

Absorb some of the moisture using a paper towel or clean kitchen towel.

Drizzle chipotle olive oil in a pan over medium-high heat.

Sautee onions until tender.

Add potatoes.

Sprinkle with paprika and mix together.

Cook until potatoes are slightly browned and transfer to a plate.

Add a teaspoon of olive oil to the pan and crack your eggs into it.

Once eggs are cooked through, turn off heat. Season with salt and drape a piece of cheddar over each yolk. (Pan will still remain hot enough for cheese to melt.)

Serve potatoes and eggs side by side.

Eat and enjoy the extra time to read the morning paper!