White Bean Chili with Cheese Quesadillas

White Bean Chili

with Cheese Quesadillas

35 MIN
$22.99 2 Servings
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From the Test Kitchen

At the base of this hearty, zesty chili are creamy white beans, poblano pepper, onion, and our tomatillo sauce. We're finishing it off with a bit of lime juice and pickled jalapeño, then serving it with simple cheese quesadillas.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
White Bean Chili with Cheese Quesadillas
Title
  • 1 15.5-Oz Can Cannellini Beans
  • 1 cup Chicken Bone Broth
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 4 Flour Tortillas
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 oz Sliced Pickled Jalapeño Peppers
  • 2 Scallions
  • 1 Lime
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 tsps Cornstarch
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

White Bean Chili

Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and green tops. Quarter the lime. Cut off the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, whisk together the cornstarch and 1/4 cup of water until thoroughly combined.

2 Make the chili

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced poblano pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomatillo sauce and beans (including the liquid). Cook, stirring occasionally and mashing the beans with a potato masher (or the back of a spoon), 1 to 2 minutes, or until the beans are mostly broken down and thickened. Add the broth and cornstarch slurry (whisking to recombine before adding); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low and simmer, stirring occasionally, 3 to 4 minutes, or until thickened to your desired consistency. Turn off the heat. Stir in the juice of 2 lime wedges.

Make the chili
Make the quesadillas & serve your dish
3 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the cheese. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve each quesadilla. Serve the chili with the quesadillas on the side. Top the chili with the sliced green tops of the scallions and as much of the chopped jalapeño peppers as you’d like. Serve the remaining lime wedges on the side. Enjoy!

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