Here’s a universal truth: everyone loves a quesadilla. That might be a slight exaggeration, but as crowd-pleasing dishes go, quesadillas are right up there with pizza, cheesy casseroles, and pancakes as home runs.
This version is a little more involved (but not much) than the usual cheese-filled tortillas, calling for highly seasoned black beans, smoked mozzarella, and roasted poblano chiles. (You can make the bean mixture up to five days ahead; warm it up in the microwave or in a pot on the stove before assembling the quesadillas.) But it’s also a lot more sophisticated and interesting, and makes for an unexpected Mexican-inspired meal that is in no way authentic.
I also like to trot these out as a party hors d’oeuvre, cutting them in thin wedges and serving with guacamole, pea-studded or otherwise, or lime crema on the side for dipping. Or, treat them like a fancy side dish and serve them next to a simple grilled steak, maybe one marinated with cilantro, honey, and lime.
— Melissa Clark
ON-DEMAND: Listen to Faith and Melissa dish about the recipes in Dinner on The Faith Middleton Food Schmooze®.
Reprinted from Dinner. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.