• Erin Wendorf

Libby's Bean and Cheese Quesadillas


All photos by Erin Wendorf

My mom has always made quesadillas with refried beans, so I was surprised to learn that oftentimes quesadillas are only made with cheese. With this recipe, I hope that more people will consider adding beans to their quesadillas in the future.


The first step to make a quesadilla is gathering your ingredients: two soft tortillas, shredded cheese and refried beans.


Next, put a cast iron skillet or regular pan on the stove to warm up while the quesadilla is being assembled. Set the burner to medium heat and spray the pan, not the cast-iron skillet, with a non-stick spray or smear some butter; this helps to add some crispiness.


Lay the tortillas on a plate. Then spread the refried beans on one shell and sprinkle on as much shredded cheese as you like, the more the better. Then place a second tortilla on top of the bean and cheese. I only had one tortilla while making the example pictures, but the same idea applies; spread the refried beans on one half of the tortilla, sprinkle on the shredded cheese to your liking, and fold the tortilla in half so it is covering the cheese and beans.


Put the quesadilla in the pan, set a timer for four minutes and let it cook until the bottom is a little bit crispy and the cheese begins to melt.


Flip over the quesadilla with a spatula. Set a timer for two minutes and let it cook until both sides are a toasty light brown.


Remove the quesadilla from the pan with a spatula. Take a pizza roller or knife and cut the quesadilla into quarters. Be careful steadying the tortilla as you cut it, as it will be very hot.


Serve with your preferred topping or dip and a side of corn chips. My personal favorite is picante with Tostitos.


If you want to be really fancy, place your dip bowl and chips in the middle of the plate and surround it with the quesadilla quarters. Enjoy your delicious creation!


Basic Instructions


Ingredients:


2 soft flour tortilla shells

1 bag of Kraft shredded cheese (either Triple Cheddar or Mexican; they are interchangeable)

1 can of refried beans (if you like a little spice, you can use the kind with green chiles or jalapeños mixed in)


Recipe:


1. Place a cast iron skillet or regular pan on the stove. Set the burner to medium and spray the pan, not the cast-iron skillet, with a non-stick spray or spread butter.

2. Put the tortilla shells on a plate for prep. Spread refried beans and sprinkle on cheese to taste.

3. Place the quesadilla in the pan. Cook on one side for four minutes or until crispy, then flip over and cook for two more minutes. Turn down the burner if needed.

4. Remove the quesadilla from the pan with a spatula. Cut it into quarters with a knife or pizza roller.

5. Serve with a side of corn chips and your preferred dip (queso, guacamole, salsa/picante, etc.).

6. Enjoy!


By Erin Wendorf, Copy Editor

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