Quesadillas With Poblano Peppers And Beans

• 3 tablespoons canola oil
• 6 poblano peppers -halved, seeded, and sliced
• 2 white onions large, sliced
• kosher salt
• 15 1/2 ounces low sodium black beans rinsed
• 8 ounces cheddar sharp, grated, 2 cups
• 4 flour tortillas 10-inch
• pico de gallo
• 1/4 white onion finely chopped
• 12 ounces medium tomatoes about 3, chopped
• 1/2 cup chopped fresh cilantro
• 1 jalapeno seeded and chopped
• 2 tablespoons fresh lime juice
• kosher salt

1. Heat oven to 425u0b0 F. Heat the oil in a large skillet over medium-high heat. Add the peppers, onions, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until soft, 20 to 25 minutes. Add the beans and cheese and stir to combine.
2. Heat another large skillet (preferably cast-iron) over medium-high heat. Toast the tortillas one at a time until browned in spots, 30 seconds per side. Place the filling on one side of each tortilla, dividing evenly. Fold the other side of each tortilla over the filling. Bake on 2 large rimmed baking sheets until the cheese is melted, 10 to 12 minutes.
3. Cut each quesadilla into wedges and serve with the Pico de Gallo.
4. Pico de Gallo: Rinse the chopped onion in a colander under running water; drain. Toss with the tomatoes, cilantro, jalapeno, lime juice, and 1/2 teaspoon salt in a small bowl. Let sit for 10 minutes before serving.

canola oil, peppers, white onions, kosher salt, black beans, cheddar sharp, flour tortillas, pico de gallo, white onion, tomatoes, fresh cilantro, lime juice, kosher salt

Taken from www.yummly.com/recipe/Quesadillas-with-Poblano-Peppers-and-Beans-1180833 (may not work)