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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 1x



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.