Black Bean and Poblano Pepper Quesadillas with Spicy Crema

Flavorful and cheesy quesadillas filled with roasted poblano peppers, black beans, and a blend of cheeses, served with a spicy crema for an extra kick.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.48/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2mediumPoblano Peppers

£1.50

2tablespoonsOlive Oil

£0.20

0.5mediumOnion(diced)

£0.25

2clovesGarlic(minced)

£0.15

115-ounce canBlack Beans(rinsed and drained)

£0.80

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.03

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

1cupMonterey Jack Cheese(shredded)

£2.00

1cupCheddar Cheese(shredded)

£1.50

8largeFlour Tortillas

£2.50

0.5cupSour Cream(for the crema)

£0.75

1teaspoonsHot Sauce(or to taste, for the crema)

£0.10

1teaspoonLime Juice(for the crema)

£0.10

Total Cost

£9.93

£2.48 per serving

Instructions

1.
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.
2.
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.
3.
Stir in the diced poblano peppers, black beans, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the flavors meld.
4.
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.
5.
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.
6.
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.
7.
Cut each quesadilla into wedges and serve immediately with the spicy crema.

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My Notes

Nutrition Information

Nutrition per serving (280g)

620 kcal / 2594 kJ

Carbs

52g

20% of RDA

Fat

35g

50% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

6 g

7% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a smoky flavor, roast the poblano peppers over an open flame on a gas stovetop or grill.

Add other vegetables like corn or bell peppers to the filling for added flavor and texture.

Serve with your favorite toppings like guacamole, salsa, or pico de gallo.

Cooking Equipment

Oven

Stove

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Black Bean and Poblano Pepper Quesadillas with Spicy Crema

Ingredients

Instructions