SPINACH, BELL PEPPER, REFRIED BEAN AND CHEDDAR QUESADILLAS
Fill a tortilla with refried beans, spinach and red bell peppers, then make it better with Cheddar.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
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.
REFRIED BEAN QUESADILLAS
Quesadillas using refried beans? Oh yeah! Delicious! These refried bean quesadillas are chock-full of homemade refried beans, plenty of cheese, corn and chips. They're crispy on the outside and so tasty inside. Sure to be a favourite!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 28m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
- To assemble quesadillas, spread half of the mozzarella cheese and half of the cheddar cheese on one half of each tortilla.
- Spread refried beans on top of cheese (about 1/3 cup of refried beans for each tortilla). If you move some of the cheese while spread out the refried beans, no biggie.
- Distribute corn on top of refried beans. Top refried beans with crumbled feta, remaining half of mozzarella cheese, remaining half of cheddar cheese and corn chips. Fold over each tortilla so it's a half-moon shape.
- To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan so you get good coverage.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
- Place two quesadillas in the pan. Cook quesadillas for about 2 to 3 minutes on one side.
- Carefully flip quesadillas to the other side and continue to cook for another 2 to 3 minutes or until the outside is crispy and golden, the inside is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into a preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
- Repeat process with remaining quesadillas.
- Once all batches are done, cut each tortilla in half so you have 12 pieces in total. Serve as is or with your favourite dipping sauces (salsa, sour cream and guacamole are all yummy). Enjoy!Note: Properly store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Reheat before serving.
REFRIED BEAN AND CHEESE QUESADILLAS
These refried bean and cheese quesadillas, are filled with refried beans, and cheese and can be made with unlimited vegetarian filling and toppings.
Provided by David & Debbie Spivey
Categories lunch Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a small pot, warm the refried beans, over medium-low heat.
- It is best to build the quesadilla in the pan in which it is going to be cooked in. That way there is less chance of everything falling apart before you get it to the pan. Set a cast iron frying pan, over medium heat. Add 1 tablespoon of butter; melt and spread around the pan.**
- Lay a tortilla on a plate or flat surface. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake. Leave about ½-inch of space around the outer edge and place it in the preheated pan.
- Quickly, add the cheese and optional peppers.
- Top with another bean-covered tortilla. This time turn the beans downward so that it sandwiches the other ingredients underneath.
- Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
- Flip and allow the other side to crisp for 1 to 1 ½ minutes.
- Carefully slide onto a plate. We always use a pizza cutter to slice it up as you would a pizza. Garnish with any toppings you choose.
Nutrition Facts : Calories 846 kcal, Carbohydrate 50 g, Protein 38 g, Fat 53 g, SaturatedFat 32 g, Cholesterol 148 mg, Sodium 1873 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
CRISPY MUSHROOM, SPINACH AND AVOCADO QUESADILLAS
Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado. These quesadillas feature irresistibly crispy sides.
Provided by Cookie and Kate
Categories Main
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half of the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
- Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese. Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
- Heat a medium to large skillet (preferably cast iron) on the stove over medium heat. Place one quesadilla (or two, if they fit) into the pan. Cook for a few minutes, then flip carefully with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side cooks for a few minutes. Flip each quesadilla, and let the cheese sizzle into the quesadilla for a couple of minutes. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife. Serve with salsa.
Nutrition Facts : Calories 542 calories, Sugar 2.4 g, Sodium 852.8 mg, Fat 40.7 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 10 g, Protein 24.3 g, Cholesterol 75 mg
BIG QUESADILLAS WITH REFRIED BEANS, SPINACH, AND AVOCADO
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
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- Place two of the tortillas on work surface. Spread each with half of the refried beans and sprinkle evenly with half of the cheese, leaving about a 1/4-inch border around the edge to account for melting.
- In a 12-inch skillet (nonstick or cast iron), warm the olive oil over medium heat. Add garlic and cook, stirring, for 30 seconds. If there is liquid in the pan, drain it before proceeding. Divide spinach between tortillas and arrange over cheese.
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- Prep the vegetables by peeling the onion and garlic then washing the bell pepper and mushrooms.
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- To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.
- To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).
- To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with 1/4 cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.
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