Best 5 Bean And Cheese Toasterdilla Recipes
**Indulge in a Culinary Delight: A Journey of Bean and Cheese Toasterdillas**
Embark on a tantalizing culinary adventure with our savory Bean and Cheese Toasterdillas, a harmonious blend of flavors and textures that will tantalize your taste buds. Picture perfectly crisp tortillas, generously filled with a hearty combination of refried beans, melted cheese, and a medley of zesty seasonings. These delectable treats are not just any ordinary quesadillas; they are toasted to perfection in a panini press, resulting in a golden-brown exterior and a gooey, flavorful center. Our collection of recipes offers variations to suit every palate, from classic bean and cheese to adventurous options like black bean and corn or spicy chorizo and pepper jack cheese. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and step-by-step guide will lead you to toasterdilla success. So, gather your ingredients, fire up your panini press, and let's embark on a culinary journey that will leave you craving more.
BEAN AND CHEDDAR CHEESE QUESADILLAS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
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
This is a kid pleaser recipe, especially served with ranch dressing for dipping. We often eat these for lunch along with chips and salsa. For a lower fat version, just microwave them instead of frying. They just lack the buttery crispy edges, but my kids still like them.
Provided by LizAnn
Categories Lunch/Snacks
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1105, Fat 65.1, SaturatedFat 29.8, Cholesterol 124.4, Sodium 1817, Carbohydrate 90.4, Fiber 10.3, Sugar 3.4, Protein 39.6
TURKEY-PESTO TOASTERDILLA
Toaster quesadillas are all the rage right now and are simple to make once you get the hang of it. The key is to make sure not to add too much to them. They need to be as flat as possible so that they do not get stuck but move freely in and out of the toaster slots.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Lay tortillas on a clean work surface. Spread 1 tablespoon of pesto over each tortilla, leaving a small space around the entire edge. Peel the cheese back in thin layers and divide between the two tortillas in a single layer. Place 1 slice of turkey over the cheese on each tortilla.
- Fold each tortilla in half, creating a half moon shape. Press down to flatten. Take the right half and fold it over to the middle. Take the left half and fold it over to the middle, creating an envelope shape. Press down to flatten again.
- Place quesadillas in the slots of the toaster. Set toaster to medium heat and toast for one cycle, about 3 minutes. Carefully remove quesadillas and flip them around. Toast for 2 minutes more.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 37.6 g, Cholesterol 27.7 mg, Fat 17.6 g, Fiber 2.6 g, Protein 16 g, SaturatedFat 5.7 g, Sodium 926.9 mg, Sugar 1.3 g
BEAN AND CHEESE TOASTER "QUESADILLA" RECIPE BY TASTY
Here's what you need: large flour tortilla, refried beans, jalapeño, shredded cheese blend, salsa
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Using a butter knife, spread the refried beans in an even layer onto the tortilla.
- Add the jalapeño slices and shredded cheese to the top half of the tortilla.
- Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
- Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
- Serve with salsa, if desired.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram
LIGHT BEAN AND CHEESE TOSTADA
This is a yummy, yummy light meal. I developed this to counteract my Mexican cravings on Weight Watchers. It is 4 points according to the Recipe Builder. Top it with salsa, which is free, or add some sour cream. Just make sure you count the extra points.
Provided by Amanda Beth
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray a baking sheet with non-stick cooking spray.
- Spread refried beans on tortilla, like pizza sauce on a pizza.
- Sprinkle seasonings on beans.
- Top with cheese.
- Bake until tortilla is crispy, about 2-2 1/2 minutes.
- Serve with salsa, if desired.
Tips:
- Use a variety of beans for different flavors and textures. Black beans, pinto beans, and kidney beans are all good choices.
- Don't overcook the beans. They should be tender but still hold their shape.
- Use a good quality cheese that melts well. Cheddar, Monterey Jack, and pepper Jack are all good options.
- Add your favorite toppings, such as salsa, guacamole, and sour cream.
- Serve the toasterdillas immediately while they are hot and gooey.
Conclusion:
Bean and cheese toasterdillas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover beans and cheese. Be sure to experiment with different bean and cheese combinations to find your favorite. And don't forget the toppings! Toasterdillas are a blank canvas for your favorite Mexican-inspired flavors.
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