Poblano Quesas

I had some leftover chicken, and saw this recipe in a magazine (Real Simple) and decided to add my chicken to it - and it turned out great!

You'll need:

four 10 in flour tortillas
4-5 large poblano peppers, seeds out, sliced
1 large white onion sliced
salt and pepper
1 can rinsed black beans
8 oz sharp cheddar grated
shredded or chopped cooked chicken

preheat oven to 425 degrees

in a large skillet, place 3 T canola oil and heat.  add the peppers and onions, with 1 tsp salt and 1/2 tsp pepper - cook and stir about 15 minutes til tender, over medium heat.

add in the beans and cheese, and combine.

meanwhile in a cast iron skillet, just heat over medium heat  each tortilla on both sides about 20 seconds til browned in spots.

spoon 1/4 of the mixture on half of each tortilla and fold over, placing all four on a rimmed baking sheet.

cook about 10 minutes.  serve with pico or salsa!