Wash and dry the fresh produce. Halve, peel, and medium dice the onion(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). Cut off and discard the stem of the poblano pepper(s). 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 (or 1/2 cup for 4 servings) until thoroughly combined.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s), sliced white bottoms of the scallions, and diced poblano pepper(s); 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 thickened and the beans are mostly broken down. 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 (or 4 wedges for 4 servings).

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 nonstick pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, 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, depending on how spicy you'd like the dish to be. Serve the remaining lime wedges on the side. Enjoy!