They substituted black olives for the jalapeno peppers on their quesadillas, but they loved them--and I loved that they were quick and easy and made very little mess! These also pack well for lunches and add a little something different to those lovely meals on the go between extracurricular activities!
Ingredients for Simple Spicy Jalapeno Bean and Cheese Quesadillas
1 can Refried Beans, 15 oz., vegetarian style (or 2 c. homemade refried beans)
1 c. Shredded Cheddar or Mexian Blend Cheese
2-3 Tbsp. Jalapenos, diced
1 c. Shredded Spinach leaves or Shredded Lettuce
8 Tortilla Wraps
Instructions for Quick Lunch Recipe: Spicy Jalapeno Bean and Cheese Quesadillas
Heat the refried beans. In a small, nonstick sauce pan, heat the refried beans over low heat until heated through.
Build the Quesadilla. Begin with a sprinkle of shredded cheese on one tortilla. Spread the ¼ of the beans onto the quesadilla, followed by ¼ of the jalapenos, ¼ of the spinach or lettuce and ¼ of the shredded cheese. Top with another tortilla wrap.
Grill or press the quesadilla and serve. I generally use a 10-inch skillet or a table top sandwich press to heat the quesadilla and melt the cheese. Preheat the sandwich press according to manufacturer's instructions and press the quesadilla as directed. If using a skillet, preheat the skillet and heat the quesadilla on one side for 1-2 minutes--then flip and heat for 1-2 minutes on the second side, or until the cheese melts.
We cut each quesadilla into two servings and serve with sour cream.
1 Comments
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