BEEF TENDERLOIN & BLACK BEAN QUESADILLA

 

The thing that sets Chef Cris’s recipes apart is that they have bold southwestern flavors but not too much spice. In this recipe, the pepper jack cheese and black beans add a great balance for the tenderloin, cilantro, and jalapeño peppers. This recipe also draws out the savory, smoky flavors of the tenderloin with the toasty, tart flavors of the peppers and green onions. Chef Cris has put together a crowd pleaser, and that’s what cooking is all about—making people happy.

SERVES 10

PREP TIME: 30 MINUTES

COOKING TIME: 5 MINUTES

2 (15-ounce) cans black beans, rinsed and drained

½ cup finely chopped scallions

¼ cup chopped fresh cilantro

2 jalapeño peppers, seeded and chopped

teaspoons chopped garlic

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

¼ cup vegetable oil, plus more for brushing the tortillas

2 pounds beef tenderloin tips

10 large flour tortillas

2 pounds pepper jack cheese, shredded