Bean and Cheese Quesadillas
5 ingredients and 20 minutes are all you need to make these mouthwatering baked quesadillas, packed with beans, cheese and picante sauce!
Ingredients
1 can (about 16 ounces) refried beans
0.5 cup Pace® Picante Sauce
12 flour tortilla
1 cup shredded Monterey Jack cheese(about 4 ounces)
2 medium green onion, sliced (about 1/4 cup)
0.5 cup Pace® Picante Sauce
12 flour tortilla
1 cup shredded Monterey Jack cheese(about 4 ounces)
2 medium green onion, sliced (about 1/4 cup)
Instructions
Heat the oven to 400°F. Stir the beans and picante sauce in a small bowl.
Place 6 tortillas onto 2 baking sheets. Spread about 1/3 cup bean mixture on each tortilla to within 1/2-inch of the edge. Top with the cheese and onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.
Bake for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.
Place 6 tortillas onto 2 baking sheets. Spread about 1/3 cup bean mixture on each tortilla to within 1/2-inch of the edge. Top with the cheese and onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.
Bake for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.
Bean and Cheese Quesadillas
5 ingredients and 20 minutes are all you need to make these mouthwatering baked quesadillas, packed with beans, cheese and picante sauce!
Directions
Print
Heat the oven to 400°F. Stir the beans and picante sauce in a small bowl.Place 6 tortillas onto 2 baking sheets. Spread about 1/3 cup bean mixture on each tortilla to within 1/2-inch of the edge. Top with the cheese and onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.Bake for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.
Ingredients
1 can (about 16 ounces) refried beans0.5 cup Pace® Picante Sauce12 flour tortilla1 cup shredded Monterey Jack cheese(about 4 ounces)2 medium green onion, sliced (about 1/4 cup)
Creamy Chicken Quesadillas
Cream of chicken soup mixes with Cheddar ...
Buddha Bowls
Our Buddha Bowl recipe using Pace Salsa ma...
Mexican Avocado Toast
Take avocado toast to the next level by to...
Tomato Florentine Soup
Creamy tomato soup goes uptown with the ad...