Categories: Soup

Ingredients

• 2 strips bacon, diced
• 1/2 white onion, finely chopped
• 1/ red bell pepper, finely chopped
• 1 (15 oz.) can black beans, rinsed
• 1 1/2 to 2 cups chicken broth
• 1/4 tsp. dried oregano
• Fresh cilantro, chopped
• Mexican crema or sour cream
• 1 lime, quartered
• 2 (6-inch) flour tortillas
• 1/2 cup or more grated Chilhuahua cheese, or other good melting cheese
• 1 poblano chile, roasted, peeled, cut in thin
• strips

Directions

1. Cook the bacon in a large Dutch oven or saucepan over medium heat until fat iis rendered and bacon is crisp; transfer bacon to paper towel lined plate to drain.
2. Add the onion and red pepper to the pan; cook in the bacon fat until vegetables begin to soften, about 5 minutes. Add the beans, chicken broth and oregano; heat over medium-low until soup is hot, about 10 minutes. Stir in the reserved bacon.
3. Meanwhile, place 1 tortilla on a flat surface; sprinkle with the cheese. Divide poblano over the tops. Cover with remaining tortilla. Cook in a skillet or on a griddle over medium heat, flipping once, until the cheese melts and tortillas brown slightly, about 2 minutes per side. Cut each quesadilla in quarters.
4. Divide the soup among 2 serving bowls; top with the cilantro and a dollop of crema or sour cream. Serve with the quesadilla alongside, passing the lime quarters for squirting onto the soup.

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