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8
10 minutes
15 minutes
1 can refried black beans
1½ cups Chihuahua cheese, shredded
1 can green chiles
2 tbsp juice from a pickled jalapeño jar
Blackstone Street Taco Seasoning, to taste
Small flour tortillas
Avocado oil, for cooking
Avocado Cream
1 cup sour cream
1 avocado
Juice of 1 lime
1 bunch cilantro
4 tbsp water
Street Taco Seasoning, to taste
¼ tsp black pepper
Preheat your griddle to medium-high heat (about 400°F on the E Series).
In a blender, combine the sour cream, avocado, lime juice, cilantro, water, Street Taco Seasoning, and black pepper. Blend until smooth and creamy, then set aside.
In a mixing bowl, combine the refried black beans, shredded cheese, green chiles, pickled jalapeño juice, and Street Taco Seasoning until well mixed.
Spread the bean mixture onto one half of each tortilla and fold the tortillas in half to form quesadillas.
Add enough avocado oil to the griddle to shallow fry the quesadillas.
Cook the quesadillas for 2–3 minutes per side, or until golden brown and crispy.
Transfer to a platter and serve with the avocado cream and your favorite toppings such as shredded lettuce, pico de gallo, guacamole, and cilantro. Enjoy!
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