Crunchy Roast Beef Quesadilla Wraps

Prepare the Lime Crema: Stir together mayonnaise, Mexican crema, lime zest, and lime juice in a bowl until well combined. Cover and chill until ready to use.

Prepare the Quesadilla Wraps: Preheat grill to high (450°F to 550°F). Toss jalapeño chile, poblano chile, and onion with 1 tablespoon of the oil; place on oiled grates. Grill until tender and charred, 3 to 5 minutes per side; chop.

Stir together beans, cilantro, vinegar, salt, cumin, chopped chiles, chopped onion, and remaining 1 tablespoon oil in a medium bowl.

Sprinkle 2 tablespoons of the cheese down center of each tortilla. Top each with 3 ounces Beef and 2 tablespoons black bean mixture; sprinkle evenly with remaining cheese and crushed chips.

Fold 1 side of 1 tortilla to the center, partially covering filling. Take the right corner of the fold, and bring in to the center. Continue around tortilla, folding corners to the center, to create a hexagon. Repeat with remaining tortillas.

Heat a large nonstick skillet over medium. Place 2 filled tortillas, folded sides down, in skillet, and cook until golden brown, 3 to 4 minutes. Flip carefully, and cook until browned, about 3 more minutes. Repeat procedure with remaining tortillas. Serve immediately with Lime Crema.