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Black Bean Quesadillas

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Packed with authentic Mexican flavor, this quesadilla features a zesty filling of melted Pepper Jack cheese - perfect for entertaining! Try a kid-friendly variation and use a mild cheese, such as Monterey Jack or Co-Jack, to please younger palettes.

Makes 8 servings

  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons Old El Paso salsa
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped cilantro
  • 1 1/2 cups shredded Pepper Jack cheese (6 ounces)
  • 8 Old El Paso flour tortillas (8 inches in diameter)
  • 4 teaspoons butter or margarine

    1. Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
    2. Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.

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