4 strips bacon, diced
1 white onion, peeled and finely chopped
1 red bell pepper, cored and finely chopped
1 (29-ounce) can black beans, drained and rinsed
3 cups chicken broth
1/2 teaspoon dried Mexican oregano (or other oregano)
4 flour tortillas, 6 inches in diameter
1 cup or more grated Chihuahua cheese, or other good melting cheese
2 poblano chilies, roasted, peeled and cut into thin strips
Chopped, fresh cilantro, for garnish
Crema or sour cream, for garnish
1 lime, quartered, for serving

In a large Dutch oven or saucepan over medium heat, cook the bacon until fat is rendered and bacon is crisp; transfer bacon to a paper towel-lined plate to drain.

Add the onion and red pepper to pan; cook in bacon fat until vegetables begin to soften, for about 5 minutes. Add the beans, chicken broth and oregano; heat over medium-low until soup is hot, for about 10 minutes. Stir in reserved bacon.

Meanwhile, place 2 of the tortillas on a flat surface; sprinkle with the cheese. Divide poblanos over tops. Cover with remaining 2 tortillas. Cook in a skillet or on a griddle over medium heat, flipping once, until cheese melts and tortillas brown slightly, for about 2 minutes per side. Cut each quesadilla in quarters.

Divide soup among 4 bowls; top with the cilantro and a dollop of crema or sour cream. Serve with quesadillas alongside, passing lime quarters for squirting into soup.

Makes 4 servings.