Spicy Refried Bean & Cheese Quesadilla
These classic bean quesadillas get a kick with some jalapeños, cumin and Monterey Jack cheese.
1 bag Santiago Seasoned Vegetarian Refried Beans
1 3/4 qt. boiling water
2 lbs. jack cheese, shredded
3 tbsp. nacho-style jalapeño slices, finely chopped
2 tsp. ground cumin
32 10-in. flour tortillas
2 lbs. chicken, cooked, diced
2 lbs. bacon, cooked, crumbled
1 cup Monterey Jack cheese, shredded
1. Refresh refried beans with boiling water. Sprinkle refried beans with jack cheese, chopped jalapeño and ground cumin. Blend in thoroughly.
2. For each quesadilla, spread 1/3 cup bean filling on half of tortilla. Sprinkle filling with 1 oz. chicken, 1 oz. bacon and 1 oz. Monterey Jack cheese. Fold in half to cover filling ingredients.
3. Heat filled tortillas on well-greased 325°F griddle until golden on one side, about 1 min. Flip and heat second side until golden and cheese melts, about 1 min. more. Hold covered in warm oven or steamtable. Cut each tortilla into 3 wedges to serve.
Recipe by Basic American Foods