Blistered Pepper Kale Quesadilla

Makes 4 quesadillas


  • 1 Anaheim pepper
  • 8 small corn or flour tortillas 
  • 1-1/2 c. Alpine-style cheese, grated
  • 1/4 c. black beans
  • 1/4 c. sweet corn 
  • 1 small bunch of kale, finely chopped  
  • 1 tsp. unsalted butter or olive oil
  • Salsa


Turn gas range to medium heat and toast pepper by turning it an inch or two above the open flame for about a minute, until it's completely charred on both sides. (If using an electric stovetop, place pan over medium heat. Press pepper against pan for a few seconds at a time, rotating the pepper until the whole pepper has been charred.)

Moving quickly, transfer pepper to a glass or stainless steel bowl. Pierce pepper a few times with a knife and cover bowl with plastic wrap to create steam. Remove plastic wrap and use a knife to scrape off charred bits; discard charred bits. Dice pepper, discarding the membrane and seeds. 

To assemble quesadilla, place a tortilla on cutting board. Layer with a generous handful of cheese, one tablespoon black beans, one tablespoon corn, a handful of kale and a few pieces of blistered pepper; top with another tortilla. 

Place a skillet over medium low heat; add one teaspoon of butter or olive oil. Carefully transfer quesadilla to pan and cover with a lid. Cook on each side until the tortilla is lightly browned and cheese is oozing out the sides, about 5 minutes. Repeat with the remaining quesadillas. Serve with fresh salsa. 


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Recipe and photo courtesy of Adrianna Adarme, A Cozy Kitchen