SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheese and Bean Quesadillas

Makes: 4 servings
Start to Finish 20 mins
Cheese and Bean Quesadillas
  • 1/4  cup  refried beans
  • 4 6 - 8  inches  flour tortillas
  • 2/3  cup  shredded colby-and-Monterey Jack cheese
  •  Salsa (optional)

1. Use a table knife to spread half of the refried beans on 1 tortilla.

2. Place bean-topped tortilla in a medium skillet or griddle with the bean side up. Put skillet on a burner. Turn the burner to medium heat. Sprinkle half of the cheese over tortilla. Top with 1 plain tortilla.

3. Cook over medium heat about 3 minutes or until cheese begins to melt. Use a pancake turner to turn quesadilla over. Cook 2 minutes more. Use pancake turner to remove quesadilla from skillet. Repeat with remaining tortillas, refried beans, and cheese. Turn off burner. Remove skillet from burner. Use pancake turner to remove quesadilla from skillet.

4. Use scissors to cut each quesadilla into 4 triangles. Serve with salsa, if you like. Makes 4 servings.

Nutrition Facts (Cheese and Bean Quesadillas)
  • Servings Per Recipe 4,
  • cal. (kcal) 138,
  • Fat, total (g) 7,
  • chol. (mg) 17,
  • sat. fat (g) 4,
  • carb. (g) 11,
  • fiber (g) 1,
  • pro. (g) 7,
  • sodium (mg) 239,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe