Best 3 Cheddar Bean Quesadillas Recipes
Indulge in the savory and satisfying goodness of cheddar bean quesadillas, a delightful fusion of Mexican flavors and hearty ingredients. These quesadillas feature a blend of cheddar cheese, black beans, corn, and a medley of spices, all wrapped in a warm and crispy tortilla. With two variations to choose from, the classic cheddar bean quesadilla offers a straightforward yet delicious experience, while the avocado lime crema adds a refreshing and zesty twist. Both recipes promise an explosion of flavors and textures in every bite, making them perfect for a quick and satisfying meal or a fun party appetizer.
Let's cook with our recipes!
HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS
Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
- Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.
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.
CHEDDAR BEAN QUESADILLAS
"These quesadillas are so tasty," Grace Sandvigen raves from Rochester, New York. With beans, cheese and an assortment of toppings, they're such a cinch to fix teenagers could whip them up themselves.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- On two tortillas, spread refried beans to within 1 in. of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese and remaining tortillas., On a lightly greased griddle, cook quesadillas over medium heat for 2-4 minutes on each side or until browned and cheese is melted. Cut into wedges. Serve with salsa.
Nutrition Facts :
Tips:
- Choose the Right Beans: Use dry beans for a more flavorful and cost-effective option. If using canned beans, rinse and drain them thoroughly to reduce the sodium content.
- Cook the Beans Perfectly: To achieve tender and flavorful beans, soak them overnight before cooking. For quick-soaking, bring the beans to a boil, remove from heat, and let them sit for an hour before continuing to cook.
- Use Fresh Vegetables: Opt for fresh, crisp vegetables for a vibrant and delicious filling. Bell peppers, onions, and corn are classic choices, but you can also experiment with other vegetables like zucchini, mushrooms, or spinach.
- Shred the Cheese Properly: Use freshly shredded cheese for optimal melting and flavor. Pre-shredded cheese often contains additives that can affect its melting properties.
- Fold Carefully: When folding the quesadillas, ensure they are tightly sealed to prevent the filling from spilling out during cooking. Use a spatula to press down on the edges to secure them properly.
- Cook Until Golden Brown: Cook the quesadillas over medium heat until they achieve a golden brown color on both sides. This indicates that the cheese has melted and the tortillas are crispy.
Conclusion:
Cheddar bean quesadillas are a versatile and delicious meal that can be enjoyed for breakfast, lunch, or dinner. With their combination of protein-packed beans, melted cheddar cheese, and fresh vegetables, these quesadillas offer a satisfying and nutritious option. So, next time you're craving a quick and easy meal, give this recipe a try – you won't be disappointed!
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