Three Chile Quesadillas

Serves:
6 quesadillas
Prep Time:
Total Time:

Just a moment please...

Three Chile Quesadillas: My dream quesadilla with beef, beans, and mushrooms plus a just-spicy-enough three chile spice mix! | macheesmo.com
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Ingredients

2 pounds ground beef or mushrooms (I did 1 pound of each)
Various chiles, dried or canned
1/2 onion, diced
2 cloves garlic, minced
1 12 ounce can black beans
4 Tablespoons oil
6 large tortillas (I used the very large ones made for wraps)
12-16 ounces shredded cheese, cheddar is always good
Salt and pepper

Toppings:

Fresh salsa
Greek yogurt or sour cream
Guacamole

Directions

1) Cut portabella mushroom into chunky cubes.

2) Let any dried peppers soak in hot water for a few minutes the dice.

3) Crunch up the entire Arbol pepper. Use the skin and the seeds. Add these to a large skillet with a few tablespoons of oil and crank up the heat to medium-high.

4) Let simmer in the oil for a few minutes.

5) After a few minutes, add onions and garlic. Then add mushrooms (or beef) and chipotle peppers.

6) After about 6 minutes mushrooms will start to be cooked down and/or beef browned.

7) Add in black beans. Taste for salt and pepper also.

8) Lay each tortilla out, add a bit of cheese to one half, then pile on filling and finally top it with some more cheese.

9) In a 350 degree oven, cooked each quesadilla for a minute or two open-faced which helps melt the cheese well. Then take it out and fold over the half of the tortilla without filling on it. Then back in the oven for another 5 minutes or so.

10) After a few minutes, flip the quesadilla and cook it for a few more minutes.

11) Serve topped with salsa, guacamole, Greek yogurt of sour cream.