Grilled Chile-bean Quesadillas

Posted June 6, 2011 @ 1:17am | by Kori Mortenson

Grilled Chile-bean Quesadillas


2 Tbsp neutral oil, like grapeseed or corn, plus more as needed

2 cloves garlic, minced

3 or 4 poblano or other mild fresh chiles (go hot if you'd like) - stemmed, seeded, and chopped.

1 cup cooked or well-drained canned pinto beans

1/4 cup chopped fresh cilantro leaves

twelve 6-inch corn tortillas or eight 8-inch flour tortillas

1 cup grated Mexican melting cheese or mild cheddar or Monterey Jack or a combination

1/4 cup salsa, guacamole or sour cream or yogurt

Heat a grill until moderately hot and put the rack about 4 inches from the heat source.  Brush one side of a tortilla with oil and set on grill.  Build your quesadilla - spread an even layer of cheese and chile-bean mixure, then top with another tortilla; brush oil on the top tortilla too.  When the the cheese begins to melt, after about 2 minutes, use a spatula to flip the quesadilla over.  Cook just until the bottom tortilla is warm and lightly toasted, about 2 minutes.

Cut the quesadilla into wedges and serve immediately with salsa, guacamole, or sour cream.

Makes 6 main dish or 12 appetizer or side-dish servings.

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