Quesadillas

Name: Quesadillas
Yield: Makes 6 quesadillas
Ingredients: Black or pinto beans, cooked or canned; Black or pinto beans, cooked or canned; Cooked chicken, pork, or beef (grilled, shredded, ground, etc.); Cooked chicken, pork, or beef (grilled, shredded, ground, etc.); 1½ to 3 cups (135 to 270 g) shredded queso quesadilla, cheddar, or Monterey Jack cheese; 1½ to 3 cups (135 to 270 g) shredded queso quesadilla, cheddar, or Monterey Jack cheese; Sautéed or grilled vegetables; Sautéed or grilled vegetables; Six 8-inch (20 cm) or twelve 5-inch (13 cm) Tortilla Sandwich Wraps; 1½ to 3 cups (135 to 270 g) shredded queso quesadilla, cheddar, or Monterey Jack cheese; Smoky Tomato Salsa; Cooked chicken, pork, or beef (grilled, shredded, ground, etc.); Guacamole; Sour cream

Preparation info

Makes
6
quesadillas

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

This is a quick and versatile dish that can be made to suit your family’s tastes with either plain cheese quesadillas or by adding sautéed vegetables, beans, or shredded chicken, pork, or beef. Or try dipping the quesadillas in Smoky Tomato Salsa.

Ingredients

Six 8-inch (20 cm) or twelve 5-inch (13

Main course
Gluten-free
Vegan

Method

Heat a heavy, flat pan over medium-high heat until hot, at least 5 minutes.
Place 1 tortilla on a work surface. For a large tortilla, sprinkle half of the tortilla with cheese (about ⅓ to ½ cup) and top with any desired fillings. Fold the naked half of the tortilla over the cheese. For a small tortilla, sprinkle the entire tortilla with cheese (3 to 4 tablespoo