Fresh whole wheat tortillas, homemade chili con queso, avocado, black beans and heirloom tomato..
For the Chile con Queso
Gather jalapeños, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh whole milk and raw cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.
Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes. Add oregano, garlic, chili powder and milk and simmer for a few minutes.
Stirring briskly, add peppers, onions, cilantro and lots of shredded cheese. Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce). Add a little more milk if too thick, a little more cheese if too thin. Season to taste with salt and pepper.
For the Filling
Mix together roughly equal parts diced white onion, avocado, cooked black beans and tomatoes. Add the juice from half of a fresh lime, bits of diced red Fresno and poblano peppers and chopped cilantro. Season to taste with salt and pepper. Refrigerate at least one hour before using.
Using a rubber spatula, spread a thin layer of cooled chili con queso on one side of each tortilla. Be sure to spread all the way to the edge.
Spoon avocado mixture into the center of a tortilla and spread to within about 1/2 inch of the edge. Top with another tortilla and press the edges together to form a seal.
Place the assembled quesadillas into a lightly-greased comal or skillet and cook in a 350 degree oven until the cheese is bubbling and the tortillas have begun to get crisp and brown on the edges.
Slide the quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges. Serve with pro-biotic pickled red onions on the side.
This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday