Poblano Quesadilla

makes 2

Preheat oven to 425 degrees
3 poblano peppers, halved, and seeds taken out, then sliced
1/4 cup white onion sliced
2 T canola oil
1/2 - 1 tsp salt
1/2 tsp black pepper

Heat canola oil in a large skillet, toss in the peppers and onions and salt and pepper, stir and fry about 20 minutes until tender.

1 1/2 cups grated sharp cheddar
1/2 can black beans rinsed and drained
2 large flour tortillas

In cast iron skillet, heat the tortillas until brown spots on both sides (30 seconds each side).  Stir in the beans and cheese with the pepper and onions, place half on each tortilla and fold over.

Place both quesadillas on a baking sheet and bake at 425 degrees for about 10 minutes until the cheese melts.  Slice each one in half and serve.

For the pico: Chop two large tomatoes, dice 1/4 white onion, chopped cilantro, salt and lime juice and one diced jalapeno.  Mix together.