Bean and Cheese Quesadillas
1 (15.5 oz.) can Refried beans
1/4 cup minced fresh cilantro
2 tablespoons salsa (Pace medium chunky salsa)
1 tablespoon Tabasco
1 teaspoon cumin
8 (8 inch) flour tortillas
8 oz. shredded Monterey Jack cheese (2 cups)
Vegetable oil spray
Adjust the oven racks to the upper- and lower middle positions and heat the oven to 475 degrees. Combine the Refried beans, cilantro, salsa, Tabasco, and cumin in a medium bowl. Spread 1/2 cup of filling over 4 of the tortillas leaving 1/2 inch border. Sprinkle 1/2 cup cheese over the filling. Spray vegetable oil over the 4 plain tortillas and place over the filling. Press the edges together to seal.
Arrange on baking sheets lined with parchment paper. Spray lightly with vegetable oil and bake until the quesadillas are golden, 12 to 15 minutes.
Transfer to a wire rack and let cool for 5 minutes before cutting into wedges.
Serve with guacamole, sour cream, and/or salsa.
4 comments:
That is a very good basic recipe. The cumin is what makes it.
Yes, this is just a basic quesadilla recipe. It can be dressed up innumerable ways with meat or veggies or jalapeños. I love them because they are quick and easy and delish.
Sounds great but it would kill me... My stomach is so sensitive now...
Is it the beans that do a number on your stomach? I can eat pretty much what I want but I sure can't eat the fiery peppers that I once could.
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