Refried Bean Quesadillas Recipes

Steps:

• Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
• Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shallots and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the spinach mixture, one-quarter of the bell peppers and one-quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

Steps:

• Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

Steps:

• In a small bowl, mix beans, tomatoes and green onions. Spread half the tortillas with bean mixture. Sprinkle with cheese; top with remaining tortillas., Heat a griddle over medium heat. Place tortillas on griddle in batches. Cook until golden brown and cheese is melted, 2-3 minutes on each side. If desired, serve with sour cream and salsa.

Steps:

• Preheat the oven to 425°F.
• Rinse the greens and steam in a wide skillet or Dutch oven for just a minute or so, until wilted. Transfer to a colander and drain well.
• Combine the refried beans with a small amount of water in a mixing bowl-just enough to make the beans more spreadable.
• Lay a tortilla on a baking sheet. Spread one half of it with a quarter of the refried beans, followed by a quarter of the greens and a quarter of the tomato slices. Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.
• Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!
• To serve, place each quesadilla or half of a quesadilla on an individual plate. Top with avocado slices. Serve at once, passing around salsa to top individual portions.
• Menu Suggestions:
• See the suggestions under Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146). They all work just as well with this quesadilla recipe.
• nutrition information
• (per each whole quesadilla)
• Calories: 394
• Total fat: 13g
• Protein: 13g
• Carbohydrates: 58g
• Fiber: 11g
• Sodium: 735mg

Steps:

• Heat the beans in a saucepan.
• Mash.
• Spread on 4 tortillas.
• Top with the cheese and another tortilla.
• Place on a cookie sheet.
• Bake at 350 for 10-12 minutes (or until the cheese has melted).
• Cut into slices and serve with the salsa.

Steps:

• 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.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
• Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
• Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.