Bean and Cheese Quesadilla
"This is a kid pleaser recipe, especially served with ranch dressing for dipping. We often eat these for lunch along with chips and salsa. For a lower fat version, just microwave them instead of frying. They just lack the buttery crispy edges, but my kids still like them."
photo by looneytunesfan
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4-8
ingredients
- 8 12 inch tortillas
- 1 (16 ounce) can refried beans (Rosarita)
- 6 ounces monterey jack cheese
- 6 ounces cheddar cheese, shredded and mixed together
- 4 tablespoons oil
- 4 tablespoons butter
directions
- Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat.
- place assembled quesadilla into pan.
- Cook till bottom is browned then turn over and brown other side.
- Place on large plate and cool 1-2 min.
- cut into eight wedges with scissors.
- repeat three more times.
- Serve immediately.
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Reviews
-
Turned out great the kids loved them. I added bacon and made my own refried beans with cumin and chilli powder. I will make these again and again! -
Yum! Used my sandwich press to reduce the fat content. I added the left over chicken in some of them (a great way to clean out the fridge). My DH dipped his in salsa. Thanks for posting.
-
Very quick, easy and inexpensive. My 8 yr old daughter liked is "as is". For me and other adults, I would drizzle it with queso and top with sour cream and jalapenos. -
I just made these as a quick lunch for one since I had some leftover refried beans... really filling and easy. I used a mexican blend of cheese and topped it off some salsa and sour cream. Next time, I will add in some seasonings to spice up the beans a bit... Thanks for sharing! -
My kids say 5 stars - easy and yummy - will definitely make again. We topped with taco sauce and sour cream. Thanks.
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Tweaks
-
I keep a jar of jalapeño slices in the fridge always. I lightly chop a few of these and throw on the beans along with a Mexican blend of cheese for extra flavor. You can make with any size tortilla you have on hand and I like to use olive oil and my cast iron skillet. -
This was an easy, quick and delicious snack to make, but I used nonstick cooking spray instead of the butter and oil, and cooked them 2-3 minutes each side to crisp them up.
RECIPE SUBMITTED BY
LizAnn
United States
"The difference between ordinary and extraordinary is that little extra"
http://lizannvan.blogspot.com/
http://heavenlyplaces.wordpress.com/
Welcome to my page. I am glad you stopped by for a visit!
I am a happy, busy homemaker from California. I have three fast growing children that I home school and a very sweet husband. I am a born again Christian and love my dear Lord and Savior, Jesus Christ. I attend the Church of God in Carmichael, where the truth is preached and people are being set free from sin. We welcome you to come and visit us at: http://churchofgodcarmichael.org/
I collect old and nostalgic cookbooks.
I have been cooking since I was a youngster when I cooked, at times, for 12 or more people using whatever I could dig out of our kitchen cupboards. Sometimes that wasn't much, but still I was able to mix up something that would bring a lot of ooohs and ahhhs. That is still the way I cook most of the time. Saves a lot of money, but its not always easy to replicate a recipe.
I love eating and cooking healthy but am not a stickler to it.
My passion is Christ and helping souls be saved and find a new and wonderful life in Him.
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