Quesadillas

The oven in my husband's apartment died. The bottom heating element went out with a bang, temporarily turning into a sparkler. The superintendent promised to replace it with a new one by Friday, but he ended up only coming on Sunday, after I've left. So over the weekend we were ovenless, and that's where quesadillas come into the picture. I took one of our baking sheets, and simply placed it on the stove top. This proved to be an excellent way to make this delicious dish.

Ingredients (for 2 people)
four 9-inch soft tortillas
1 can of pinto beans
5 ounces of shredded sharp cheddar
salt to taste
garnish with guacamole and salsa

Preparation
Drain and wash the beans. I used my pasta strainer for this, and it worked perfectly. Mash them to a paste. Shred the cheese.
Take a cookie sheet and place it on the stove. Heat on medium-high. Spray with oil.

Take a soft tortilla and spread with half of the bean paste. Salt lightly and top with the grated cheddar. Cover with another tortilla and place on the hot cookie sheet.

After the cheese melted, use it to stick the top tortilla to the bottom one. Flip the quesadilla and toast the other side as well.

Serve warm, garnished with guacamole and salsa.

You can add chopped, cooked chicken, diced peppers or other fillings as well. The crunchy outside complements the soft, cheese filling perfectly.

Bon appetit!

Comments

  1. I must be half-Macedonian, half-Mexican and half-Italian. My Mexican half will dance salsa for one of these, any day!

    ReplyDelete
  2. You are missing a half...half Hungarian?

    ReplyDelete

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