Cream Cheese Cheddar Bean Quesadilla Food

CREAM CHEESE CHEDDAR BEAN QUESADILLA

Steps:

• Spread cream cheese on one side of the tortilla, completely covering it.
• Top the cream cheese with the black beans and onion.
• Top the beans with the cheddar and fold over.
• Heat skillet to medium.
• Brush one side of folded tortilla with melted butter.
• Put the quesadilla butter side down in skillet.
• While that side is cooking, brush butter on the other side.
• When lightly browned, flip.
• When both sides are lightly browned, remove from skillet and serve with sour cream and salsa, if desired.

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.

THREE-CHEESE QUESADILLAS

Steps:

• Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

BEAN SPROUT QUESADILLA

Steps:

• Take 1/2 tablespoon of butter and place in skillet on medium heat.
• Place tortilla in skillet and sprinkle with 1/4 cup grated cheese.
• Scatter with 1/4 cup bean sprouts and top with second tortilla.
• Cook 2 minutes, or until cheese begins to melt and quesadilla holds together.
• Remove quesadilla and quickly add remaining butter to skillet.
• Carefully replace quesadilla back into pan, on uncooked side, and cook 2 minutes more, or until slightly crisp on both sides. Transfer to plate.
• Repeat with remaining tortillas, grated cheese, and sprouts.
• Cool quesadillas 1 to 2 minutes, then cut into 8 wedges.
• Enjoy with hot sauce.

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.

SWISS CHEESE AND CREAM CHEESE QUESADILLA

Steps:

• Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
• Put swiss slice on top of cream cheese, and combine tortillas.
• Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it.
• Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!

BACON AND CREAM CHEESE QUESADILLAS

Steps:

• Cook bacon to desired level of crispiness. Drain and allow to cool slightly.
• Spread one side of each tortilla with cream cheese.
• Crumble cooked bacon slices on one tortilla. Top with the other. Press edges to seal.
• I cook mine in my handy-dandy quesadilla maker until it is golden brown -- but if you don't have one of those, you can use a large nonstick pan on medium heat. Cook, turning once, until golden brown on both sides. This should only take about 1-2 minutes per side.
• Cut into 6-8 wedges and serve warm, topped with salsa.

POTATO & CHEDDAR QUESADILLA

Steps:

• Place a skillet over medium-high heat.
• Put a small amount of olive oil in a large preheated skillet.
• Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
• Top with shredded cheddar, spices, and any other optional ingredients that you are using.
• Top with the other tortilla and cover the pan.
• When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
• Slice into wedges, and serve with salsa or sour cream for dipping.

BEAN QUESADILLAS

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.