Chorizo, Poblano, and Sweet Potato Quesadillas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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8 Whole Wheat Tortillas
1 Lb. Chorizo (could use turkey chorizo or even omit to make a veggie version)
2 Poblano Peppers, sliced into strips
2 Sweet Potatoes, cut into thin circles or strips
1 Red Onion, sliced thin
1 Can of Black Beans, drained and rinsed
Shredded Manchego Cheese
1 Tsp. Honey
1 Tbsp. Extra Virgin Olive Oil
Salt and Pepper
Fresh Radishes, Cilantro, and Sour Cream for Garnish


Preheat oven to 400 degrees. Toss sweet potato slices with olive oil and salt and pepper and roast until sweet potatoes are tender and caramelized. Drizzle with honey when they come out of the oven. Set aside.
Brown your chorizo in a pan until cooked through. Drain on a paper towel lined plate.
In the same pan, add your onion and poblano peppers and saute until tender. Turn off heat and set aside.

To assemble, layer 1/4 cup of manchego cheese on the bottom of one tortilla, add a layer of chorizo, onions and peppers, black beans, sweet potato slices, and then another 1/4 cup of cheese. Top with another tortilla. Repeat until all 4 quesadillas are made.
Heat your griddle to medium heat and spray with nonstick spray. Place assembled quesadilla onto the griddle for about 5 minutes until lightly browned. Flip the quesadilla carefully (its okay if a few ingredients spill out, just stuff them back in) and cook for another five minutes on the other side until cheese is melty and both sides of the quesadilla are browned.
To keep warm, place inside an oven heated to 200 degrees until ready to serve.
Top with fresh radishes, cilantro, and sour cream before serving.