From the Parkside Kitchen of Matt Saunders: Rajas Quesadillas

This one is dedicated to all the vegetarians and their parents who had to scramble to learn how to cook without delicious meat.

Rajas Quesadillas Ingredients

• Poblano Peppers

• Red/Yellow Bell Peppers       

• Red Onions

• Roma Tomatoes

• Cilantro

• Lime

• Sour Cream

• Taco Seasoning

• Tortillas

• Cheddar Cheese

• Pepper Jack Cheese

• Guacamole

• Crème Fraiche

• Salt/White Pepper

• Black Beans

Directions

Clean all produce (make sure it is dry) then mince and dice (remember to core and de-seed all peppers) all of it and set aside in separate bowls (Mise en Place – French for having all your ingredients prepped and ready before cooking and it works, folks).

Combine minced onion, half the tomatoes, cilantro, juice from ½ lime and season with white pepper and a dash (only a dash) or salt in a small bowl. Set Aside.

Combine ½ sour cream, ½ tsp Taco Seasoning, **Frank’s Red Hot** to taste and tsp Crème Fraiche. Stir until mixed then add drizzles of water until you can drizzle mixture. Water is your friend here, keep a little bowl next to you. Set Aside.

Heat olive oil in large frying pan, then add peppers (all 3), sliced onion and salt. Cook until tender and there is give to the onions. Stir in rest of tomatoes and more Taco Seasoning, 2 tbsp of water. Cook until tomatoes are soft. We want this mixture wet and saucy, so don’t be afraid to add as you go. Take off heat and add black beans (1/4 can), cilantro, a couple of tbsp of sour cream, season as you like. Set aside.

Working with 2 large tortillas, sprinkle ½ of each with Cheddar cheese, top with vegetable filling from frying pan, then sprinkle with Pepper Jack cheese. Fold in half.

Heat olive oil in frying pan, add Quesadillas and cook until cheese is melted, and tortillas are golden brown (about 3 minutes each side).

Cut into wedges, top with Salsa, Guacamole and drizzle cream mixture and Serve with a garnish of black beans and blue corn chips.