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No. 46 Poblano & Black Bean Quesadilla

  • Difficulty Easy
  • Time 30 minutes
Spiceology x Maker's Mark 46® - No. 46 Poblano & Black Bean Quesadilla

Click play to watch the above recipe video!

Sometimes all you want and need in life is a quesadilla. This vegetarian No. 46 Poblano & Black Bean Quesadilla is a super flavorful take on this classic comfort food and features an easy homemade crema you’ll soon be slathering on everything. Chef Lynette is filling these with sauteed poblano peppers and black beans, but throw in whatever you want – these is a great clean-out-your-fridge recipe.

The Spiceology x Maker’s Mark 46® No. 46 Bourbon-Inspired Spice Blend includes Beet Powder, Chili Peppers, Carrot Powder, Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Dehydrated Orange Peel, Smoked Paprika, Pumpkin Powder, Honey Granules, and more. AKA this is a complex but ultra-versatile blend that adds layered flavor to any dish.

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No. 46 Poblano & Black Bean Quesadilla

  • Author: Chef Lynette
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4



For the Quesadilla:

  • 1 tablespoon olive oil
  • 1 each red onion, chopped
  • 1 each poblano pepper, cored, deseeded, and diced
  • 1 each Roma tomato, diced
  • 1 14 oz can black beans, drained and rinsed
  • 2 tablespoons Spiceology x Maker’s Mark 46 – No. 46 Bourbon-Inspired Spice Blend
  • 2 tablespoons cream cheese
  • 2 cups shredded Monterey jack cheese
  • 4 each 12 inch flour tortillas
  • 1/4 cup butter, divided into 4 tablespoon pieces

For the Crema:

  • 1/2 cup Sour cream
  • 2 tablespoons Spiceology x Maker’s Mark 46 – No. 46 Bourbon-Inspired Spice Blend
  • 2 tablespoons milk or water


For the Quesadilla:

  1. In a large skillet heat the olive oil over medium-high heat.
  2. Add the chopped onions and peppers and cook, stirring frequently, until softened, about 5-7 minutes.
  3. Add the chopped tomatoes, black beans and Spiceology x Maker’s Mark 46 – No. 46 Bourbon-Inspired Spice Blend and 2 tablespoons of water.
  4. Cook, stirring frequently, until tomatoes are softened and a sauce is thickened.
  5. Remove from heat and add the cream cheese, stirring to combine.
  6. Lay out each tortilla on a clean work surface. Sprinkle 1/4 cup shredded cheese over half of each tortilla. Top with veggie mixture, dividing between each tortilla. Sprinkle each with another 1/4 cup shredded cheese. Fold the tortillas in half.
  7. In a clean skillet, melt 1 tablespoon butter over medium-high heat. Add one quesadilla and cook until tortilla is golden brown and cheese has melted (about 3 minutes per side). Repeat with remaining quesadillas.

For the Crema:

  1. Combine all ingredients and reserve. 

To Serve:

  1. Cut each quesadilla into 4 wedges and serve with crema. 

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