Ingredients
Scale
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
Instructions
For the Quesadilla:
- In a large skillet heat the olive oil over medium-high heat.
- Add the chopped onions and peppers and cook, stirring frequently, until softened, about 5-7 minutes.
- Add the chopped tomatoes, black beans and Spiceology x Maker’s Mark 46 – No. 46 Bourbon-Inspired Spice Blend and 2 tablespoons of water.
- Cook, stirring frequently, until tomatoes are softened and a sauce is thickened.
- Remove from heat and add the cream cheese, stirring to combine.
- 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.
- 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:
- Combine all ingredients and reserve.
To Serve:
- Cut each quesadilla into 4 wedges and serve with crema.