2021 Week 15 Newsletter
Recipe and pic from Nourish & Fete
When I'm looking for something easy, filling, and tasty in a way that will please even my picky five year old daughter, quesadillas are where I turn! This recipe is a great way to incorporate the peppers from your box this week- top with chopped cilantro or some salsa fresca!
~Rae
2 peppers: all sweet or a sweet and hot combo, your choice!
3 teaspoons olive oil divided
1 teaspoon kosher salt divided
1 small yellow onion finely chopped
3 cloves garlic minced or pressed
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chili powder
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans drained and rinsed
1 cup chicken or vegetable broth
juice of 1 lime
1 cup shredded cheese monterey jack, colby jack, or any Mexican blend is terrific
8 flour or corn tortillas
sliced avocado or salsa as desired, for serving
Preheat the oven to 400 degrees F (approximately 200 degrees C) and line a rimmed baking sheet with aluminum foil. Slice the tops and bottoms off the peppers, cut into quarters, and remove seeds along with the inner white membranes. Arrange peppers on the prepared baking sheet, drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Bake for 20-30 minutes, turning peppers about halfway through, until the skins are blackened and slightly charred. Remove from oven and set aside; when cool, coarsely chop.
To make the black beans, heat remaining 2 teaspoons olive oil in a skillet over medium-high heat. Add the onion and cook until it just begins to soften, about 5 minutes. Stir in the garlic, cumin, chipotle chili powder, cayenne pepper, and remaining 3/4 teaspoon kosher salt; saute about 30 seconds, just until fragrant.
Stir in the beans followed right away by the broth. Bring to a brisk simmer, then reduce heat to medium-low and continue simmering gently until beans are tender and most liquid has been absorbed, about 10 minutes. Remove from heat, stir in lime juice, and adjust seasonings to taste.
To assemble quesadillas, warm a non-stick skillet over medium-high heat and place a tortilla on the surface. Sprinkle a thin layer of cheese evenly over the surface of the tortilla, followed by a thin layer of beans and a sprinkling of chopped red peppers. Finish with an additional thin layer of cheese, then top with another tortilla.
Using a spatula, gently press down on the top tortilla, and cook until both layers of cheese begin to melt. Gently flip the quesadilla, and cook for 1-2 minutes more on the other side. Remove to a cutting board, slice into wedges, and serve with avocado or salsa as desired.