Platano Quesadillas con Frijole Pinquito Salsa

This is an interesting quesadilla! 

    
     Plantain bananas are sweet, tart and fruity tasting when ripe.  Under ripe plantains are very starchy.  Allow the skin to turn black on a plantain for it to become fully ripe.
     Pink beans are the best beans to serve with southwestern style chili or chile con carne.  Pink beans have a much lighter flavor than pinto beans.  Pink beans were once used in many Aztec recipes.
    
     Frijole Pinquito Salsa Recipe:  
     This recipe makes 2 to 3 small portions of pink bean salsa!
     Place 1/2 cup of rinsed cooked pink beans or rinsed canned pink beans into a mixing bowl.
     Add 2 tablespoons of small chopped onion.
     Add 1 thin sliced green onion.
     Add 1small plum tomato that is small chopped.
     Add 1 tablespoon of small chopped green bell pepper.
     Add 1 tablespoon of small chopped red bell pepper.
     Add 1 finely chopped seeded green jalapeno pepper.
     Add sea salt and black pepper.
     Add 10 leaves of chopped cilantro.
     Add 1 generous squeeze of lime juice.
     Add 1/2 tablespoon of rice vinegar.
     Mix the ingredients together.
     Set the salsa aside and allow the flavors to meld for ten minutes.
    
     Platano Quesadilla Recipe:
     If you have a large cast iron grill, you can make several quesadillas at one time!
     Peel a ripe plantain banana.
     Bias cut (45 degree angle) the plantain into slices that are no more than 1/4" thick.
     Heat a saute pan over medium heat.
     Add 1 splash of vegetable oil.
     Pan fry the banana slices.
     Fry both sides of the plantain slices, till they turn a golden brown color and till they become fully cooked.
     Set the fried plantain slices on a dry towel to drain off the excess grease.
     Chop 1 roasted poblano chile pepper and set aside.
     Heat a saute pan over medium/medium low heat.
     Add 1 splash of vegetable oil.
     Place 1 small flour tortilla in the hot oil and quickly sprinkle some grated cheddar cheese on the tortilla.
     Sprinkle the chopped roasted poblano chile pepper over the cheese.
     Place the fried plantain slices on one half of the tortilla.
     Lift the edge of the tortilla to see if it is cooked to a golden brown color.
     When the tortilla is grilled to a golden color, use a spatula to fold the tortilla in half over the side with the plantains on it.
     Set the first quesadilla aside and cook a second platano quesadilla.
    
     Platano Quesadillas con Frijole Pinquito Salsa: 
     Overlap the two small platano quesadillas on a plate.
     Place a mound of the the pink bean salsa between the quesadillas.
     No garnish is necessary!
    
     The Pink Bean Salsa is very mellow and refreshing.  The tart sweetness of the fried plantain is great tasting with cheddar and mild roasted poblano.  This quesadilla reminded me of Elvis Presleys grilled peanut butter and banana sandwich!  Ha! Ha! Ha!
     Plantains are usually an accompaniment that is served on the side of an entree.  There are many authentic hispanic entrees that use plantains in the recipe.  Yum!  ...  Shawna