Baked Bean Quesadilla
Fill out the classic quesadilla with sweet, hearty Bush’s Best® Baked Beans added to popular Mexican ingredients like chopped tomatoes, fresh cilantro, and diced jalapeños.
1, #10 can Bush’s Best® Bean Pot Baked Beans
1 lb 5 oz. Shredded Mexican 4 Cheese Blend
6.5 oz. Yellow Onions, diced
4 oz. Pickled Jalapeños, chopped
1/3 cup (approx. 1/2 bunch) Fresh Cilantro, roughly chopped
8 oz. Roma Tomatoes, seeded and diced
2 Tbsp Salt-Free Fajita Seasoning
2 tsp Dark Chili Powder
TT Kosher Salt and Black Pepper
32 10” Flour Tortillas
1/3 cup Fresh Herb Mixture, finely chopped (thyme, chives, parsley)
- Pre-heat a flat-top griddle to 350°F or pre-heat a panini press.
- In a large mixing bowl combine beans, cheese, jalapeños, cilantro, tomatoes and salt and pepper. Stir to blend and reserve for assembly.
- Place 5 oz (#8 scoop) of the bean mixture on one half of a tortilla and fold over to form a half-circle.
- Toast or press the quesadilla for 1-1 ½ minutes per side or until cheese is melted and center is hot. Cut into halves or fourths and serve. Repeat for remaining mixture.