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Roasted Poblano and Black Bean Quesadillas
Active Time: 30 min
Start to finish: 30 min
Yields: 6-8 servings as an appetizer
INGREDIENTS
2 poblano peppers
8 small flour tortillas
1 cup Chihuahua cheese, grated
1/2 cup corn kernels, fresh or frozen
1/2 cup black beans, drained and rinsed
1/4 cup fresh cilantro, rough chopped
Grapeseed oil, as needed
Your favorite red salsa
DIRECTIONS
1. To roast the peppers, place them directly on your gas burners with the heat on high. Char the outside of the peppers, turning them as needed, until completely blackened. Place the peppers in a small bowl and cover with plastic wrap. (If you don’t have gas burners, you can char the peppers under the broiler or on a grill.)
2. Allow the peppers to steam for about 10 minutes. Remove them from the bowl and peel the blackened skin off the peppers, resisting the urge to rinse them. Cut them into strips
and set aside.
3. Heat a griddle over medium-low heat.
4. Place four tortillas on your work surface and sprinkle with the cheese. Top with the roasted poblano pepper strips, corn kernels, black beans and cilantro. Stack the remaining tortillas on top.
5. Brush the griddle with the grapeseed oil. Toast the quesadillas on the first side until golden brown. Flip and repeat. Be sure that the cheese has melted before they come off of the griddle.
6. Cut the quesadillas into triangles and serve with your favorite red salsa.