- 4 8" flour tortillas
- 1 cup refried beans
- ½ cup salsa
- 2 cups shredded Mexican blend cheese
- 1 yellow onion sliced
- 1 poblano pepper sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
In a medium bowl, mix together the salsa and the refried beans.
Warm a large non-stick skillet over medium heat, add the olive oil, peppers, onions, and spices and sauté for 10 minutes until soft and lightly golden brown. Set aside.
Assemble – evenly spread the refried bean mixture on half of each tortilla. Then evenly disperse a little of the peppers and onions, and a little of the cheese. Fold the bare half of the tortilla over the fillings.
Cook – wipe the skillet you used for the peppers and onions clean. Warm it over medium heat and place a quesadilla in. Cook on each side for 2-3 minutes until golden brown with melty cheese. Cut into smaller triangles to eat.
Calories: 349kcal | Carbohydrates: 30g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 1797mg | Potassium: 274mg | Fiber: 5g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 27mg | Calcium: 730mg | Iron: 2mg