Bean Quesadillas

Mexican style quesadillas. Mashed kidney beans, salsa, bell pepper, jalapeno, garlic Mexican cheese blend, and hot sauce between toasted tortillas.

Ingredients -

1 can (16 ounces) Kidney Beans, rinsed, drained and mashed
4 Flour Tortillas (6 inches)
1/2 cup Salsa
1/2 cup chopped Sweet Yellow or Orange Bell Pepper
1 Jalapeno Pepper, seeded and chopped
2 Garlic Cloves, minced
1 cup shredded Mexican Cheese Blend
1/8 teaspoon Hot Pepper Sauce
1-1/2 teaspoon minced Fresh Cilantro

Preparation:

1. Preheat oven to 350 F.

2. Spread mashed beans over two tortillas.

3. Layer each tortilla with salsa, bell pepper, jalapeno pepper, minced garlic, Mexican cheese, hot sauce and fresh cilantro.

4. Place remaining 2 tortillas on top to complete.

5. Place both quesadillas on ungreased baking sheet.

6. Bake 8-10 minutes. Allow to cool before cutting into wedges.

Cooking Tip

Choosing Tomatoes

Tomatoes should be richly colored with smooth skin. Avoid bruised tomatoes. Tomatoes should smell sweet and delicious.

Cooking Tip

Mincing Garlic

Pull off and remove the papery outside of the clove. Crush the clove with the side of a chefs knife. Mince by rocking a knife back and forth to cut it into tiny pieces. Use the side of the knife to crush it further after finely dicing.