I have to admit it: I am 22 and I really don’t know how to cook a lot of things. this become more obvious to me last week when my family left for spring break to mexico and i stayed behind. finding three meals (or sometimes two, if i woke up really late) to eat during the day was kind of challenging. most days cereal was my breakfast and i can’t remember what i would eat for dinner..
one of the things i do know how to make–and i really love making!– is poblano pepper quesadillas. they’re flavorful, colorful, and vegetarian! and i mean, they have cheese. who doesn’t love cheese? (if you wanted to make it full-on vegan, you can substitute the cheese with something else and the flour tortilla for a corn flour one!) also, if you prepare it well, you can get away with only using one pan.
if you’re like me, then this recipe is for you.. and nope! it’s not spicy. don’t worry. btw, i don’t really have specific measurements. i just eyeball everything, and you should too to your liking.
FOR 1 QUESADILLA YOU WILL NEED:
- a poblano pepper
- 2 flour tortillas
- oaxaca cheese (aka melting cheese)
- black beans
also, save the plastic bag the peppers came in. if not, get a ziploc bag big enough to fit them.
Broil the peppers. If you have a gas stove, put them directly on the fire. I have an electric stove, so I had to put them in a pan. They will make popping sounds, but don’t worry, everything is good. Make sure to turn them so they broil on all sides.
They’re ready when they’re mostly burnt and the skin already peeling off in some areas. Place them in the bag I mentioned earlier. Close it well, set aside, and let it sit for 10 minutes.
While the steam does its magic, shred the cheese. Oaxaca cheese is so easy to pull apart. Make whatever amount feels right to you– it’s your quesadilla! This was the amount I used for two.
Once you’re done or 10 minutes have passed, take the peppers out of the bag, and start taking off their skin. If you were patient and waited a good amount of time, it will be super easy to take the skin right off.
Once its off, cut the pepper open, take out the membrane and seeds. Cut into little pieces–strips or squares.
Prepare your corn and black beans.
looks delicious so far! getting there..
now the fun part!
Get your pan on low/med heat, cook (is that the correct word?) one of your tortillas. When you get to the second one, turn the heat a little bit down and cook only one side of your tortilla. Flip it and bam, act fast:
put a layer of cheese, poblano peppers, corn, and beans:
Put another layer of cheese on top to attach the first tortilla you cooked. Make sure you have cheese on the sides too, so it acts as glue to seal everything in. Put the first tortilla on top. If you want to be extra-awesome, you can flip it. I always fail, so I don’t do it, haha. Put it on your plate, garnish some of the left over veggies on top, & YOU’RE DONE!
Yay! Please make it, it’s so good and easy! Perfect for meatless Monday! You can add any other things you want to make it yours.
Enjoy! Happy Wednesday!