Quesadillas Poblano

Ingredients

• 2½ tablespoons olive oil, divided

• 2 medium poblano chiles, thinly sliced (about 2½ cups)

• 1 cup sliced white onion (from ½ onion)

• 1 (15-oz.) can pinto beans, drained and rinsed

• 8 (8-in.) flour tortillas

• 8 ounces shredded Monterey Jack cheese (about 2 cups)

• 5 radishes, thinly sliced

• 1 tablespoon fresh lime juice (from 1 lime)

• ¾ teaspoon kosher salt

• 1 ripe avocado, sliced

• ¼ cup cilantro leaves

Nutrition

Calories 742

Fat 39g

Sat Fat 15g

Cholesterol 50mg

Sodium 1556mg

Protein 31g

Carbohydrate 72g

Sugar 5g

Fiber 8g

Iron 2mg

Calcium 506mg

Directions

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the poblanos and onion. Cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl. Wipe the skillet clean. Add the beans to the poblano mixture in the bowl; roughly mash with a fork to combine.

2. Use 1 tablespoon of the remaining oil to brush 1 side of each tortilla. Place 4 tortillas oiled-side down and top evenly with the poblano mixture and cheese. Cover with the remaining tortillas, oiled-side up.

3. Heat a skillet over medium-high. Cook the quesadillas in batches, until the torti­llas are golden brown and crispy and the cheese is melted, 1 to 2 minutes per side.

4. Combine the radishes, lime juice, salt, and the remaining 1½ teaspoons of oil in a bowl. Cut the quesadillas into wedges and sprinkle with the dressed radishes, avocado, and cilantro.

Yields: 4