Cool, green salads are a natural choice for dinner when temperatures soar. But let’s face it, a head of romaine alone does not a satisfying meal make.
To round out your dinner, you need to add something more substantial and protein-rich. Could be grilled chicken. A frittata. Or, our current favorite, this Pinto Bean, Monterey Jack Cheese and Jalapeño Quesadilla.
I hesitate to burden this recipe with its long moniker, especially because you can so easily customize this quesadilla and rechristen it: Jalapeno Black Bean and Cheddar Cheese Quesadilla. Or Queso Blanco Onion and Cilantro Quesadilla.
This recipe’s only essential ingredients are flour tortillas—I prefer whole wheat for its taste and nutrition—and cheese.
Try some of the following add-ins—or come up with your own:
- Cheddar, queso blanco, Muenster or mozzarella cheese
- Pinto, black or red beans
- Minced red onion
- Fried, caramelized onion
- Fresh seasonal tomato—peeled, seeded and chopped
- Fresh cilantro, basil and/or oregano, chopped
- Potatoes, cubed and pan-fried with garlic
- Shredded chicken, beef or other leftover meat
- Fried bell peppers, sliced
- Black olives, sliced
- Mushrooms, sliced
- Avocado
- Salsa
Pinto Bean, Monterey Jack Cheese and Jalapeño Quesadilla Recipe
For each quesadilla you’ll need:
2 large flour tortillas
1 teaspoon olive oil
3/4 cup grated Monterey Jack cheese
6-8 slices of pickled Jalapeño pepper, drained with seeds removed
1/3 cup boiled pinto beans, drained
1-2 tablespoons minced cilantro
1 tablespoon minced fresh oregano
- In a large skillet, heat oil over medium-low flame.
- When oil is fragrant and hot, place tortilla in skillet. Sprinkle evenly with cheese and remaining ingredients.
- When cheese begins to melt, cover first tortilla with second tortilla. With a spatula, press tortillas until they stick together slightly.
- Slide spatula under quesadilla and carefully flip it. Cook quesadilla’s second side until it’s golden brown and cheese is melted.
- Remove quesadilla from pan and cut into eighths. Serve with salsa and sour cream.
Serves two as an entré; serves four as an appetizer.
This is one of our “I-have-no-idea-what-to-cook-for-dinner” favorites. We can basically add whatever leftover we have in the fridge to make this.
One trick I learned is to sprinkle the cheese, add the fillings, and add another layer of cheese. This way, when you add the top tortilla piece, it will stick to the top layer of melted cheese – making it easier to flip the whole thing without spilling anything.
We always add hot sauce and guacamole is tasty too.
@Karen: Now why didn’t I think of that cheesy trick? I’m definitely amending my technique and will sprinkle an extra layer of cheese before flipping the quesadilla. Thanks, K.
He he…..the reason why you didn’t know this trick is you prolly flipped the whole thing with finesse and never dropped anything like I did. I’m a klutz cook! So I make up stuff as I go. 🙂