In about 10 minutes, this simple supper is in the oven, and just when you’re tempted by the aroma, it’s ready. Serve with Corn and Pepper Salad.
Bean and Cheese Quesadillas
Recipe type: lunch, appetizer
- 1 16-ounce can of refried beans
- 8 flour tortillas (8- to 10-inch)
- 1 cup of your favorite salsa
- 2½ cups grated Monterey Jack cheese (about 8 ounces)
- Preheat the oven to 400°.
- Arrange 4 tortillas at least an inch apart on a lightly oiled baking sheet.
- Spread refried beans evenly over each tortilla.
- Spoon a couple of tablespoons of salsa on top of the beans and sprinkle with cheese.
- Place the remaining tortillas on top and press gently.
- Bake until the cheese is melted and the quesadillas are warmed through, 10 to 15 minutes.
- Cut each quesadilla into 6 wedges and serve while hot, with more salsa on the side.
Variations: Any number of other ingredients dress up these simple quesadillas: sliced olives, corn, chopped scallions, chopped green chiles, small cubes of cream cheese. But don't pile it on too thick or the filling will ooze out when you cut the quesadillas into wedges—about ½ inch deep is the maximum. If you prefer a stovetop method, warm a lightly oiled skillet on medium heat. Cook the quesadillas for 2 to 3 minutes on each side, until the cheese is melted.