- 1 Introduction
- 2 Mexican Quesadilla
- 3 1/2 cup black beans, drained and rinsed
- 4 2 tablespoons lime juice
- 5 4 teaspoons finely chopped fresh cilantro
- 6 1 tablespoon minced jalapeño pepper (optional)
- 7 8 ounces shredded cheddar cheese
- 8 Dash hot pepper sauce (optional)
- 9 8 small flour tortillas (8 inches)
- 10 4 plum tomatoes, chopped
- 11 1/4 cup chopped onion
- 12 Place the cheese, black beans, lime juice, cilantro and jalapeno pepper in a medium bowl. Mix until well combined. If desired, add hot pepper sauce to taste. Spread about 2/3 cup of cheese mixture over half of each tortilla to within 1/2 in. of edges. Top with tomatoes and onion; fold tortillas in half. Spray a large skillet and cook quesadillas over medium-high heat for 2 minutes on each side or until golden brown. Cut each into quarters; serve immediately. Yield: 8 servings.
- 13 Conclusion
Mexican Quesadillas are a quick, delicious and easy meal. They’re great for lunch, dinner or even brunch. You can change up the filling by using other ingredients like chicken or beef with your favorite Mexican spices.
- 8 ounces shredded cheddar cheese
- 1/2 cup black beans
- 2 tbsp lime juice
- 4 tbsp finely chopped fresh cilantro
- 1 tbsp minced jalapeño pepper
- Dash hot pepper sauce
- 8 small flour tortillas
- 4 plum tomatoes
- 1/4 chopped onion
1/2 cup black beans, drained and rinsed
Black beans are a good source of protein and fiber, which can help you feel full longer. Plus, they’re high in iron, magnesium, potassium, folate and many other nutrients.
Tossing them in the pan with some garlic adds plenty of flavor without adding extra sodium or fat from cooking oil.
2 tablespoons lime juice
Next, you’ll want to squeeze about 2 tablespoons of lime juice. If you don’t have a lime handy and are using bottled lime juice, make sure you read the instructions on your bottle as some require refrigeration after opening while others do not.
4 teaspoons finely chopped fresh cilantro
- Trim the cilantro leaves from their stems.
- Tear or chop the leaves roughly into 1/4-inch pieces (you’ll have to do this by hand, as a food processor will turn them into mush).
- Put the chopped cilantro in a sealed container and store it in your fridge until you’re ready to use it (it will keep for at least 2 weeks this way).
1 tablespoon minced jalapeño pepper (optional)
If you’re not sure how to tell if a jalapeño pepper is hot, don’t worry—it’s pretty easy. The ones with big round leaves are usually less spicy than the smaller, more pointy peppers.
You can also just ask an employee at the grocery store if they’ve ever gotten complaints about any of their jalapeños being too hot and see what they say. If they look nervous, then you know to avoid those particular ones for now.
If your jalapeño pepper is fresh (or if it was recently purchased), cut off the stem end and slice in half lengthwise. With one half still in its skin and seeds intact, use your thumb and index finger to pinch out all of the seeds away from each half so that none remain inside either piece individually (you should be left with two empty shells). Set aside these two empty shells until later—don’t throw them away!
Next up: removing both halves’ insides. To do this efficiently without making a mess everywhere around your kitchen table while doing so (which I’m sure would only make things worse), cut off each end first before slicing through vertically into quarters like this: _ _ / `. Now remove each quarter’s bottom layer by sliding a knife along its outer edge until there’s nothing left except for thin layers between top and bottom sides; discard these thin layers entirely or keep them somewhere else where nobody will ever find them again (if you’d rather not throw them out completely). Lastly here comes another tricky part which requires some patience on our part because we have three options available now: 1) You could continue slicing horizontally again until nothing remains but small pieces that fall apart easily when handled; 2) You could chop up all those tiny pieces into much smaller pieces using either scissors or knife;” 3) Or lastly–and most importantly–you can just leave things alone now since we’ve already made progress toward achieving our goal today even though I know
8 ounces shredded cheddar cheese
The first thing to know about the cheese is that most of it is going to be shredded! This means there are 8 ounces in a pound (that’s 1/2 kg or 2 cups). That’s a lot of cheese, especially when you’re used to eating quesadillas made with just a little bit. If you want to cut back on calories, you could use less cheese! You could also try using different types of cheese like feta or brie since those are more flavorful than cheddar and will help cut back on saltiness as well.
Dash hot pepper sauce (optional)
Dash hot pepper sauce (optional)
- Spicy condiment made with hot peppers, vinegar and other spices. It can be used to spice up Mexican food and in other foods as well.
8 small flour tortillas (8 inches)
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add half of the tortillas, pressing down with a spatula to make an even layer in the bottom of the pan. Cook until golden brown, 1 minute longer; flip quesadilla and cook until golden brown on second side, about 1 more minute. Remove from heat; set aside while you repeat steps 1–3 with remaining tortillas to make four total quesadillas (I just made two).
- Cut each quesadilla into 8 wedges using kitchen shears or scissors so that you have 32 wedges total (you can eat 4 or save half for later). Serve with desired toppings and sauces if desired!
4 plum tomatoes, chopped
How to chop a tomato:
- To cut a tomato into wedges, first peel and core the tomato.
- Cut each quarter lengthwise through the middle, then slice each piece into 2 or 3 pieces.
How to cut a tomato into slices:
- Cut 1/4 inch off the top and bottom of each tomato so they sit flat on your cutting board.
- Slice them in half crosswise (from stem end to blossom end), then use your knife like scissors and gently but firmly push down on either side of each section until you can feel it break apart from its core. You should now have 2 equal halves that you can continue slicing as necessary.
1/4 cup chopped onion
You can choose any vegetables you want, but be sure to consider the following:
- Variety. The more variety in your quesadilla, the better! Choose a mix of both fresh and cooked vegetables, as well as ones that are sweet and ones that are bitter. Mix it up so there’s something everyone will love.
- Seasonality. Just like with fruits and vegetables at the grocery store, choose seasonal produce when making this dish. It’s going to taste better and be more nutritious if it was grown during its prime season instead of being shipped from somewhere else (or even worse—frozen).
- Budget-friendliness. The best way to save money on this dish is by using ingredients that aren’t too expensive or difficult-to-find (like heirloom tomatoes). Look for deals at farmers’ markets or price match sales at local grocery stores! It’ll be easy once you know what cuts work best together!
- Personal preference/liking level for certain foods/flavors vs dislike levels for others… It’s probably safe to say most people would prefer sweet over salty but some people may not like either very much while others could care less about either one because they only eat plain french fries every day already if they could afford them which they couldn’t so here we go again talking about food again anyway back off man
Place the cheese, black beans, lime juice, cilantro and jalapeno pepper in a medium bowl. Mix until well combined. If desired, add hot pepper sauce to taste. Spread about 2/3 cup of cheese mixture over half of each tortilla to within 1/2 in. of edges. Top with tomatoes and onion; fold tortillas in half. Spray a large skillet and cook quesadillas over medium-high heat for 2 minutes on each side or until golden brown. Cut each into quarters; serve immediately. Yield: 8 servings.
Makes 8 servings
- 8 (10-inch) flour tortillas, warmed
- 1 cup shredded Monterey Jack cheese with jalapenos, divided
- 1/2 cup canned black beans, rinsed and drained
- 2 tablespoons fresh lime juice, divided
- 2 tablespoons chopped fresh cilantro leaves plus additional sprigs for garnish (optional)
This is a great recipe for Mexican night and it’s super easy to make. If you like spicy food, try adding more jalapeño peppers or hot pepper sauce.