Best 2 Poblano Mango And Black Bean Quesadillas Recipes

Tantalize your taste buds with a culinary journey to Mexico, where flavors dance and spices ignite the senses. Embark on a delectable adventure with our Poblano Mango and Black Bean Quesadillas, a symphony of textures and tastes that will leave you craving more.

Discover the perfect balance of sweet and savory in every bite, as succulent mango mingles with roasted poblano peppers and hearty black beans. Wrapped in a warm, golden tortilla, each quesadilla is a delightful fusion of textures, from the crispy exterior to the soft, melty interior.

But that's not all! This article is a treasure trove of culinary delights, featuring a diverse collection of quesadilla recipes that will cater to every palate. From the classic cheese quesadilla, a gooey, comforting indulgence, to the unique Sweet Potato and Black Bean Quesadillas, a vegetarian delight bursting with earthy flavors, this article has something for everyone.

Whether you're a seasoned quesadilla aficionado or a novice cook looking to explore the wonders of Mexican cuisine, this article will guide you through each recipe with precision and clarity. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will transport you to the heart of Mexico.

Here are our top 2 tried and tested recipes!

ROASTED POBLANO QUESADILLAS

Roasted Poblano Quesadillas image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Steps:

Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

POBLANO, MANGO AND BLACK BEAN QUESADILLAS

Poblano, Mango and Black Bean Quesadillas image

Really good and healthy. Keep in mind that Poblano peppers are not spicy, so add your own spice if that's what you're after (I add my favorite hot sauce to the finished product, Jalapeno Tabasco). From Cooking Light.

Provided by hepcat1

Categories Mango

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 cups sliced onions (I use red)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 poblano chile, seeded and chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup fresh mango, cubed (or sliced from a jar)
1 avocado, cubed
4 (8 inch) flour tortillas
cooking spray (or olive oil and a pastry brush)
3/4 cup shredded cheddar cheese

Steps:

Preheat broiler.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano and saute 5 minutes or until onion is tender. Add beans; cook 1 minute or until heated thoroughly. Remove from heat; stir in mango and avocado.
Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2 inch border. Sprinkle with cheese and fold each tortilla in half. Lightly coat tortillas with cooking spray (or olive oil). Broil 3 minutes or until cheddar cheese melts.
Top with sour cream and salsa. Enjoy!

Nutrition Facts : Calories 528.8, Fat 22.7, SaturatedFat 7.2, Cholesterol 22.2, Sodium 640.9, Carbohydrate 65.8, Fiber 13.6, Sugar 10.8, Protein 18.7

Tips:

Choose ripe poblano peppers: Look for peppers that are deep green in color and have a smooth, firm texture. Avoid peppers that are wrinkled or have blemishes.

Roast the poblano peppers properly: Roasting the poblano peppers brings out their smoky flavor. To roast the peppers, place them directly over a gas burner or under a broiler until the skin is blackened. Then, transfer the peppers to a paper bag and let them steam for 10 minutes. This will make it easier to peel off the skin.

Use fresh mango: Fresh mango adds a sweet and tangy flavor to the quesadillas. If you don't have fresh mango, you can use frozen mango that has been thawed.

Season the black beans: Season the black beans with chili powder, cumin, and salt before adding them to the quesadillas. This will give the beans a flavorful kick.

Use a good quality cheese: The cheese is one of the key ingredients in quesadillas. Use a cheese that melts well, such as cheddar, Monterey Jack, or queso Oaxaca.

Cook the quesadillas until golden brown: Cook the quesadillas over medium heat until they are golden brown and the cheese is melted. This will ensure that the quesadillas are crispy and delicious.

Conclusion:

Poblano mango and black bean quesadillas are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner. The combination of poblano peppers, mango, black beans, and cheese is flavorful and satisfying. These quesadillas are also a great way to use up leftover chicken or beef.