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
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.
Find this recipe and more at acozykitchen.com!