We’ve had a quesadilla maker for years, and it doesn’t do much but collect dust on our shelf. Everytime we do use it, the cheese seems to ooze out until there’s nothing left inside and the quesadilla comes out looking like a dry, tasteless pancake. This recipe is a much tastier version.
Kicked Up Southwestern Quesadillas
Mouth-watering Monterrey Jack melds with creamy refried beans for the perfect appetizer that’s hearty enough to be a main course.
1 package of flour tortillas (10 taco size)
1 8oz package Monterrey Jack cheese
½ can corn
1 can refried beans
1 cup black olives
1 cup salsa
8 oz sour cream
1 tsp taco seasoning
Chop onions and black olives and set aside. Drain corn. Shred cheese. Using a spatula, spread refried beans on each of the 10 tortillas. Sprinkle shredded cheese on top of the beans on each of the 10 tortillas. Set five of the bean and cheese covered tortillas aside to be used as the tops of the quesadillas. Add the following toppings to the remaining 5 bean and cheese tortillas: 1 tablespoon of corn, 1 teaspoon of onions, 1 tablespoon on olives, 1 tablespoon of salsa. Gently pat the cheese into the beans on the 5 tortillas that will be used as the tops of the quesadillas. Then flip them over and set on top of the tortillas with toppings. Gently pat top to hold it together. Heat quesadillas on a griddle or in a skillet over medium-high heat until brown and crispy on the bottom. Flip quesadilla and repeat until golden brown on the other side. Then, remove from heat and let it cool for a few minutes before cutting into triangles with a chef’s knife or pizza cutter. Serve with dipping sauce.
Mix sour cream, taco seasoning, and remaining salsa. Add a little extra salsa for more southwestern kick…
Adapted from Sunny Anderson’s Southwest Quesadillas. I changed up the toppings and the dipping sauce to give it my own spin. Just don’t leave out the beans – they are the glue that holds it all together.