Crispy Bean and Cheese Quesadillas with Ranch Dipping Sauce

Bean and Cheese Quesadilla Recipe

Description
This Bean and Cheese Quesadilla is a delightful and kid-friendly lunch or snack that’s perfect for any day of the week. With a crispy exterior and gooey cheese center, it’s a surefire hit with little ones and adults alike. Serve it with a side of ranch dressing for dipping, and you have a satisfying meal that pairs wonderfully with chips and salsa. If you’re aiming for a lower-fat option, simply microwave the quesadillas instead of frying them—though they’ll miss out on those wonderfully crispy, buttery edges, they remain a tasty treat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Category: Lunch/Snacks

Keywords: Beans, Mexican, High In Protein, Less Than 30 Minutes, Easy

Ingredients:

• 8 tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 4 tablespoons butter
• 1 cup canned beans (black or pinto), drained and mashed
• 1 tablespoon vegetable oil (optional for frying)

Instructions:

1. Prepare the Ingredients:

   • Begin by dividing each ingredient into four portions. This will help ensure each quesadilla has an even distribution of beans and cheese.

2. Assemble the Quesadillas:

   • Lay out one tortilla on a flat surface. Spread ¼ cup of the mashed beans evenly over the tortilla.
   • Sprinkle ¼ cup of the shredded Monterey Jack cheese and ¼ cup of the shredded cheddar cheese on top of the beans.
   • Place a second tortilla on top of the cheese, pressing down slightly to seal the ingredients together.

3. Heat the Skillet:

   • In a large skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. The butter will add a nice golden color and flavor to the quesadillas.

4. Cook the Quesadillas:

   • Once the skillet is hot, carefully place the assembled quesadilla into the pan. Cook until the bottom is browned and crispy, approximately 2-3 minutes.
   • Flip the quesadilla carefully and cook the other side until it’s also browned and crispy, another 2-3 minutes.

5. Cool and Cut:

   • Remove the cooked quesadilla from the skillet and place it on a large plate. Allow it to cool for 1-2 minutes, which will make it easier to cut.
   • Use kitchen scissors or a sharp knife to cut the quesadilla into eight wedges.

6. Repeat and Serve:

   • Repeat the process with the remaining tortillas and filling ingredients, ensuring that you have all four quesadillas cooked and ready.
   • Serve the quesadillas immediately while they’re still warm, accompanied by your favorite dipping sauce, such as ranch dressing, and a side of chips and salsa if desired.

Enjoy this simple yet delicious quesadilla recipe, perfect for a quick lunch or a fun snack that will keep everyone coming back for more! 🌮🧀🥄