Ingredients with Measurements:
- 1 can of refried beans (16 oz)
- 1 cup of corn kernels
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of salt
- 4 large flour tortillas
- 2 cups of shredded cheddar cheese
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet over medium heat, add the refried beans, corn, onion, bell pepper, cumin, chili powder, garlic powder, and salt. Stir to combine and cook for 5-7 minutes, or until the vegetables are tender.
2. Lay out the flour tortillas on a flat surface. Divide the refried bean mixture evenly among the tortillas, spreading it out to cover one half of each tortilla.
3. Sprinkle the shredded cheddar cheese on top of the refried bean mixture, dividing it evenly among the tortillas.
4. Fold the tortillas in half to create a quesadilla.
5. In the same skillet over medium heat, add the vegetable oil. Once the oil is hot, add the quesadillas to the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
6. Remove the quesadillas from the skillet and let them cool for a few minutes before cutting them into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 490
Fat per serving: 25g
Carbohydrates per serving: 50g
Protein per serving: 19g
Substitutions for ingredients:
- You can use black beans instead of refried beans.
- You can use any type of cheese you prefer.
- You can add jalapenos or other spicy peppers for extra heat.
Variations:
- Add cooked chicken or beef to the refried bean mixture for a meatier quesadilla.
- Use different vegetables, such as zucchini or mushrooms, in place of the onion and bell pepper.
- Serve with salsa, guacamole, or sour cream on the side.
Tips and tricks:
- Make sure to spread the refried bean mixture and cheese evenly on the tortillas to ensure even cooking.
- Use a non-stick skillet to prevent sticking and make flipping the quesadillas easier.
- You can also bake the quesadillas in the oven at 375°F for 10-15 minutes instead of cooking them on the stove.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
Serve with a side of Mexican rice and a salad for a complete meal.
Suggested side dishes:
Mexican rice, salad, or chips and salsa.
Troubleshooting advice:
If the cheese is not melting, cover the skillet with a lid for a few minutes to help it melt.
Food safety advice:
Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
The refried beans and corn add a creamy and slightly sweet flavor to the quesadillas, while the cheese adds a salty and tangy flavor.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican