Chile-Bean Quesadillas
Makes: 6 main-dish or 12 appetizer or side-dish servings
Time: 15 minutes
To me, quesadillas are more like grilled cheese sandwiches than tacos or burritos. The secret is to resist overstuffing them. Too much cheese, for example, and they ooze all over the place; too many extra ingredients, and the cheese never melds the two tortillas together.
2 tablespoons neutral oil, like grapeseed or corn, plus more as needed
2 cloves garlic, minced
3 or 4 poblano or other mild fresh chiles, 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, like cotija or queso blanco, or mild cheddar or Monterey Jack, or a combination
1/4 cup salsa, guacamole, or sour cream or yogurt (optional)
1. Put the oil in a large skillet, preferably nonstick or well-seasoned cast-iron, over medium heat. When hot, add the garlic and chiles and cook, stirring occasionally, until softened, about 2 minutes. If the mixture begins to brown, add a little water to the skillet. Stir in the beans and cook them just long enough to warm (it's okay if they get a little mashed). Remove from the heat and stir in the cilantro. Transfer to a bowl and wipe out the skillet.
2. Set the skillet over medium-low heat. Add just enough oil to coat the bottom lightly. Build your quesadilla: Put a tortilla on the skillet, spread on an even layer of cheese and the chile-bean mixture, then top with another tortilla. When 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. Repeat with the remaining ingredients.
3. Cut the quesadillas into wedges and serve immediately with salsa, guacamole, or sour cream. (Or you can keep the quesadillas warm in a 200°F oven for a few minutes if you like before garnishing.)
Enjoy!
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