Step 1

Start by rinsing 2 poblano peppers.  Roast the poblanos in the oven for 25-30 minutes at 400F.

Step 2

If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.

Step 3

Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.

Step 4

Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.

Step 5

De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.

Step 6

Saute 1/2 an onion in a dollop of oil over medium heat.  When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper.  Let this mixture saute for a few minutes.

Step 7

Heat up a wide skillet over medium heat.  Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).

Step 8

Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese.  Fill only half of the tortilla so you can fold it onto itself.

Step 9

Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.

Step 10

Serve immediately.