Fast Cheesy Beans Quesadillas |
| Name: |
Judith Mangrum |
| Base: |
Camp Pendleton |
| Recipe: |
Ingredients:
@ 6 Flour tortillas
@ 3 cups Grated Mild Cheddar Cheese (for variety use half mild cheddar, half monteray jack)
1 can Rositas Vegetarian Refried Beans
Sliced pickled jalepeno peppers (If too hot use a mild hot sauce instead)
butter or no-stick spray
*If on hand you can add diced fresh tomatoes, onions, sauteed mushrooms, chopped cooked chicken, etc. The main ingredients listed are things I almost always have in the pantry or refridgerater.
To Make:
Heat non stick skillet on meduim-high heat. Melt about a tablespoon of butter/margarine in pan, or spray with no-stick spray before heating. While butter is melting spread a couple of small scoops of the beans down the middle of a tortilla (it's really up to you how much of each ingredient you want to use, you're only limited by the size of your tortillas). Press as many or as few slices of jalepeno pepper into the beans and sprinkle with about a half cup of cheese. Fold over and place into the hot pan. When the cheese is starting to melt and the tortilla is golden and crispy flip over carefully to cook the other side. If your pan is large enough you can cook two at a time. When the cheese is thoroughly melted and both sides are crispy and golden remove from the pan and serve. These are great by themselves or dipped in sour cream or salsa.
Note - you may want to turn the heat on your pan down a little bit during cooking to prevent scorching your tortillas before the inside is thoroughly melted.
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