POBLANO PEPPER QUESADILLAS

Updated: Mar 8, 2021


Adapted from a Purple Carrot recipe, these poblano pepper, corn & refried bean quesadillas are both tasty and fun to make. Peppadew peppers are delicious little sweet, mildly-hot peppers that I like to eat straight out of the jar. I add them to all kinds of dishes so look out for them in the pickle isle. No mango? Use an orange.


INGREDIENTS

1/4 cup peppadew peppers, chopped

1 mango, chopped

1/4 cup fresh cilantro, chopped

1.5 tsp lime juice

2 poblano peppers, deseeded & roughly chopped

1 onion chopped

1 cup corn kernels

1/2 cup vegan cream cheese

15 oz can vegetarian refried beans

Flour tortillas

Pinch of chili powder

Vegan sourcream(optional)


DIRECTIONS

1. Combine the chopped peppadews, mango, cilantro and lime juice. Season with a pinch of salt and pepper and mix well.


2. Place a large skillet over medium-high heat with 1 Tbsp vegetable oil. Once hot, add the poblano peppers and cook until charred in places, approximately 5 minutes. Add the onion, season well with salt and pepper and continue to cook another 5 minutes. *Add water, 1 Tbsp at a time to keep peppers from sticking. Add the corn kernels and cumin and continue to cook until corn heated through. Stir in vegan cream cheese, 2 Tbsp water and cook until cream cheese melted and well combined, approximately 1 to 2 minutes.


3. Heat refried beans so they are spreadable. **alternately heat a 15 oz can pinto beans, no need to drain and rinse, in a saucepan then mash**


4. Prepare quesadillas by spreading refried beans over one of the tortillas. Top with corn poblano filling then top with another tortilla, pressing down slightly.


5. Heat a skillet over medium heat with 1 tsp vegetable oil. Once hot, add one quesadilla. Cook until one side is browned, approximately 2 minutes. Flip quesadilla, sprinkle with a pinch of chili powder then brown second side. Repeat with rest of ingredients.


6. Slice quesadillas and serve with peppadew salsa and vegan sour cream(optional).




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