Prep 15 mins
Cook 10 mins
I recreated this dish from a favorite at a local restaurant. You can easily adjust the heat to taste (I like mine mild) by adding cayenne pepper or red pepper flakes. You can also use a Mexican-style 4 cheese blend for a tasty result!
- 1 flour tortilla
- 1 -2 ounce green chili, diced
- 1 -2 ounce onion, diced
- 2 ounces pineapple tidbits
- 4 ounces refried black beans (with lime is great)
- 1 tablespoon taco seasoning
- 1 -2 ounce cheddar cheese, shredded
- Spray pan with non-stick cooking spray.
- Stir chilies and onion over medium-high until onions are translucent.
- Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
- Spread mixture across 1/2 of the tortilla.
- Sprinkle with pineapple bits and cheese.
- Fold over the other half of the tortilla.
- Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
- Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.
What a great change from your regular quesadilla. I used canned black beans, mashed up with a mexican seasoning I found here. I used crushed pineapple - well drained. I thought about mashing it up with the beans, but decided to put it on separately. Be generous with the pineapple - it really adds to the flavor. I cooked these on my flat panini maker rather than baking them. This goes together easily and is easily customized. Thanks for sharing!
This was great! Love the pineapple with the black beans. I did use canned black beans that I rinsed smashed with roasted garlic and pepper flakes. Skipped the taco seasoning. Sided with homegrown salsa and yogurt. Yummo!
If I could give this six stars, I WOULD! I want to make it again! Well, since I have enough taco seasoning, canned refried black bean with lime, and pineapple available for three more tortillas, it is a sure bet this will happen again shortly. I like the medium heat sorreno chili pepper, so I used half of one, excludiing most but not all of the seeds. Diced it finely. II used crushed pineapple, squeezing out as much liquid as possible. I forgot to read the sidebar about toppings so improvised with chopped heirloom tomato and a little bit of the pineapple. I love this: most recipes have you skillet frying the quesadilla, and while that is good, this baked pan is easier to clean up after.