Chicken Poblano Lime Quesadillas with Creamy Pinto Beans and Charred Corn Radish Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the poblano chiles on a sheet pan and roast for 15 to 18 minutes, turning once, until the skin is blackened and blistered. Transfer them to a bowl and cover for 10 minutes so they can steam.

2. 2

   Peel the roasted poblano chiles, remove the seeds and stems, and cut them into strips. Set aside.

3. 3

   Meanwhile, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the chopped white onion and half of the garlic. Cook for 2 to 3 minutes until softened. Add the cooked pinto beans, dried oregano, 1/2 teaspoon ground cumin, 60 ml / 1/4 cup water, 1/2 teaspoon salt, and a little black pepper. Cook for 6 to 8 minutes, lightly mashing until creamy. Turn off the heat and stir in the Mexican crema. Keep warm.

4. 4

   Heat another large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and char the corn kernels for 4 to 5 minutes, stirring minimally, until lightly blistered. Transfer to a bowl.

5. 5

   To the bowl with the corn, add the radishes, sliced white onion, half of the cilantro, the juice of 1 lime, 1 teaspoon vegetable oil, 1/4 teaspoon salt, and mix well. Set the salad aside.

6. 6

   In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced chicken, the rest of the chopped onion, the rest of the garlic, the poblano strips, 1/2 teaspoon ground cumin, the remaining black pepper, and 3/4 teaspoon salt. Cook over medium-high heat for 8 to 10 minutes, stirring, until the chicken is fully cooked and juicy. Turn off the heat and add the juice of the remaining lime and the rest of the cilantro.

7. 7

   Warm the corn tortillas for 20 to 30 seconds per side on a griddle so they become flexible. Fill each tortilla with some Oaxaca cheese and a portion of the poblano chicken; fold them over to form quesadillas.

8. 8

   Cook the quesadillas on a griddle or large skillet over medium heat for 2 to 3 minutes per side, until golden and the Oaxaca cheese is melted. If desired, keep them warm on a sheet pan in the oven at 95 °C / 200 °F for up to 10 minutes.

9. 9

   Serve the quesadillas hot with the creamy pinto beans on the side. Finish the beans with crumbled Cotija cheese and serve with the charred corn and radish salad.