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Bean and Poblano Chili Quesadillas

4 servings


High Fibre

Nutritional Facts Per Serving

24.9 g
65.4 g
11.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 527
  • Fat 19 g
    • Saturated   9.7 g
    • + Trans 
  • Cholesterol 39 mg
  • Sodium   1335 mg
  • Carbohydrate 65.4 g
    • Fibre   11.5 g
    • Sugars  
  • Protein 24.9 g
    • Vitamin A 15 %
    • Vitamin C 30 %
    • Calcium 38 %
    • Iron 36 %


Combine the first 7 ingredients in a bowl. Preheat the oven to 200 degrees F. Set a large, non-stick skillet over medium heat. Place an equal amount of the bean mixture on one half of each tortilla. Fold each tortilla into a half-moon shape. Cook 2 of the stuffed tortillas 3 minutes per side, or until the cheese is melted and the tortillas golden brown. Set the cooked quesadillas on a baking sheet and keep warm in the oven while you cook the last 2. Cut the quesadillas into wedges and serve with salsa for dipping.

Note: Poblano peppers are mildly spicy and have a richer flavour than green bell peppers. They are available in the produce department.

Serving Suggestions

Instead of store-bought salsa, serve the quesadillas with homemade salsa made from one of the recipes in our website collection, such as Technicolour Summer Salsa, or Melon Pepper Salsa. Or, serve the quesadillas with guacamole using the method and ingredients featured in this website collection recipe: Family Nacho Bake with Quick Guacamole.

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