Black Bean and Poblano Pepper Quesadillas with Spicy Crema

Preheat oven to broil. Place poblano peppers on a baking sheet and broil for 5-7 minutes per side, or until the skin is blackened. Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin, remove seeds, and dice the peppers.

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in the diced poblano peppers, black beans, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the flavors meld.

In a small bowl, combine sour cream, hot sauce, and lime juice to make the spicy crema. Adjust hot sauce to your desired level of spiciness.

To assemble the quesadillas, sprinkle a layer of Monterey Jack and cheddar cheese on one half of each tortilla. Top with the black bean and poblano pepper mixture, then sprinkle with more cheese. Fold the tortilla in half.

Heat a large skillet over medium heat. Cook each quesadilla for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.

Cut each quesadilla into wedges and serve immediately with the spicy crema.