These quesadillas make a nice lunch or snack served with a salad. You can add ground beef or shredded chicken as well, if you like, along with a few slices of pickled jalapenos if you’re feeling spicy.
- 1/2 cup canned refried beans
- 8 medium flour tortillas
- 1/4 pound Monterey Jack cheese, grated
- 1/4 pound Cheddar cheese, grated
- 2 tablespoons olive oil
- Fresh salsa, for serving
- Sour cream, for serving
Spread refried beans on each of the tortillas. On 4 tortillas, sprinkle enough of each cheese to cover the tortilla, leaving a little space at the edge. Cover with the remaining 4 tortillas, bean-side pressed against the cheese. In a medium skillet on medium-high heat, warm the olive oil, then cook the tortillas one at a time until they’re golden brown on both sides and the cheese is melted. Slice into quarters and serve with fresh salsa on top and sour cream on the side.