Archive | November 2012

Poblano and Montery Jack Quesadillas with Chipotle Olive Oil


Have you ever ordered a chile relleno at a Mexican restaurant? They are fantastically delicious, yet laden with fat and calories due to the frying process. It’s still one of my favorites (everything in moderation right??) so I represented the dish here in a healthier way.

This is the last of the five recipes I created for my 2-hour live cooking demo with Pure Mountain Olive Oil. You’ll be amazed by how little prep is required for such complex flavors to dance on your tastebuds. This chipotle olive oil completely rounded out my menu selection, packing a punch of smokey heat without requiring many additional ingredients.

Fajitas and quesadillas are often filled with red or green bell peppers, but I used poblanos as a nod to the chile relleno. Authentic montery jack cheese and black beans went into the mix before being sandwiched together between good-for-you whole wheat tortillas.

Although you can certainly top yours with the usual sour cream, salsa and guacamole, I chose to leave them off for purposes of allowing the chipotle olive oil to shine through.

This finger food can be put together in a snap and makes a festive interactive family feast or dinner party station! Set up various types of tortillas, cheeses, beans, peppers, onions, etc. and encourage guests to get creative in the kitchen by building their own combinations. For a larger crowd, throw them onto a griddle pan or crisp in the oven until ready to cut into triangles and serve!

*Note: Try using the chipotle olive oil in my recipe for chipotle breakfast potatoes with cheddar poke eggs!


(Made 5 quesadillas)

1 package (10 count) whole wheat tortillas

4 poblano peppers

1 large yellow onion

A few tablespoons Pure Mountain Olive Oil Chipotle Olive Oil (Adjust amount according to your palette’s preference for heat)

1-1 1/2 bags shredded montery jack cheese (About 1 cup per quesadilla)

1 can black beans, rinsed and drained (About 1/2 cup per quesadilla)


Wash poblanos and remove seeds.


This is where the heat lives, which is sufficiently provided by the chipotle olive oil



Cut into strips and then in half again.



Slice onion into strips.


Saute peppers and onions in Chipotle olive oil until tender and slightly browned.


Sprinkle about 1/2 cup montery jack cheese onto one tortilla.


Add about 1/2 cup black beans.


Top with peppers and onions.


Cover with about 1/4 -1/2 cup more cheese to help the tortillas stick together.


Sandwich another tortilla over top.


Spray a griddle or pan with cooking spray and brown quesadillas on both sides over medium-high heat.


If desired, place a piece of foil over top and press down with a plate or larger pan to flatten and cook faster.


When tortillas are crisp and cheese is melted through, move onto a serving plate.


Use a pizza cutter for easy slicing into triangles.


Eat and enjoy with family and friends!