Melissa Clark’s Black Bean & Roasted Poblano Quesadillas · Faith Middleton's Food Schmooze
Everyone loves a quesadilla. . .
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Cooking tools:
- Potato masher
- Pastry brush
- Fork
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 4 poblano chiles
- 2 tablespoons extra virgin olive oil (plus more as needed)
- 1 onion (sliced)
- 1 teaspoon kosher salt (plus more as needed)
- 2 tablespoons tomato paste
- 4 garlic cloves (minced)
- 2 teaspoons chili powder
- 3 cups cooked black beans (homemade or canned, rinsed and drained)
- 8 large or 16 small flour or corn tortillas
- 1 pound smoked mozzarella (shredded)
- 1/2 cup fresh cilantro leaves
- lime wedges (as needed)
- Avocado slices (for serving (optional))
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