Cheese And Bean Quesadillas Food

BEAN & CHEESE QUESADILLAS

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.

BEAN AND CHEDDAR CHEESE QUESADILLAS

Steps:

• Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.
• Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.
• Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.
• Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.

BEAN AND CHEESE QUESADILLA

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.

GRILLED COURGETTE, BEAN & CHEESE QUESADILLA

Steps:

• Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
• Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
• Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

CHEESE AND BEAN QUESADILLAS

Steps:

• In med saucepan, heat beans, salsa, and chili powder.
• Cook and stir until bubbly.
• Spray griddle with cooking spray.
• Brush 2 tortillas with WATER, brown that side.
• Turn tortillas over.
• Spread with 1/2 the bean mixture, sprinkle with 1/2 the cheese and 1/2 the cilantro.
• Top with second tortilla, press down, and brush top with water.
• Carefully turn over and brown other side.
• With pizza cutter, cut each quesadilla into 6 wedges.

REFRIED BEAN & CHEESE QUESADILLAS

Steps:

• Divide and evenly spread refired beans on 3 tortillas, up to 1/2 inch from the edge.
• sprinkle evenly with cheese, onion & jalapenos.
• Sprinkle with garlic powder.
• Cover with remaining tortillas.
• Place on preheated quesadilla maker one at a time.
• Close lid & cook for 3-4 minutes or until lightly browned.
• Remove from pan.
• Slice into triangles.
• Serve with salsa or sour cream if desired.
• Makes 3 quesadillas 18 pieces.