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Home-Made With Maizal Quesadilla Cafe

Toronto is quickly becoming one of the culinary capitals of the world. With Torontonians dining out more than New Yorkers and new restaurants opening every week, it's not hard to see why.

As such, we have decided to start spotlighting the city's amazing food culture by providing you with recipes from some of Toronto's best.

Be sure to check back every couple of weeks for brand new ideas to try at home!

This week we hear from chef/owners Ivan Wadgymar and Gabriela Ituarte from Maizal Quesadilla Cafe (133 Jefferson Ave. Toronto). The philosophy of Maizal is rooted in the pair's heritage and as their website says, "The food we make reflects our respect and passion for Mexico's gastronomic and agronomic knowledge & traditions."

They grind their own locally sourced heirloom Maize and make their tortillas everyday by hand while also trying to use other locally grown or sustainable produce whenever possible.

The recipe they have shared is for Cheese and Bean stuffed Poblano Peppers (Chiles Rellenos).

Give it a try!

Cheese and Beans Stuffed Poblano Peppers (Chiles rellenos)


- 8 large poblano chilies* (each about 3 ounces)
- 1/2 cup (packed) grated Panela cheese, Oaxaca cheese or  Monterey Jack cheese
- 2 cup refried black beans
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped shallot
- 2 tablespoons chopped fresh cilantro
- ½ cup sour cream
- Olive oil


Char poblano chilies over gas flame until blackened on all sides. Enclose in plastic bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.

For the filling, heat a large sauté pan over medium-high heat. Add oil. When hot, stir in chopped onion and sauté for 5 minutes, until onions are translucent on edges, add bell pepper, cook for another 5 minutes. Stir in black beans, add salt to taste.

Fill chilies with beans, dividing equally and a piece of Oaxaca cheese. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet.

Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Topped with sour cream. garnish with cilantro.

Serve with rice and fresh corn tortillas on the side.

For more information about the restaurant, to see their full menu or to make a reservation, visit them online at

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