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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.

At a glance
Main Ingredient
Beans
Cuisine Type
Mexican
Menu Part
Appetizer
Serves
32
Yield: 32

Ingredients

Yields: 32 servings | Serving Size: 5 oz mixture pre quesadilla | Prep Time: 10 minutes
Cook Time: 2-3 minutes (PER ORDER)

Bush’s Best Bean Pot Baked Beans - 1, #10 can
1 lb. 5 oz. - Shredded Mexican 4 Cheese Blend
6.5 oz. - Yellow Onions, diced
4 oz. - Pickled Jalapenos, chopped
1/3 C - Fresh Cilantro, roughly chopped (approx. ½ bunch)
8 oz. - Roma Tomatoes, seeded and diced
2 Tbsp - Salt-Free Fajita Seasoning
2 tsp - Dark Chili Powder
Kosher Salt and Black Pepper - To Taste
32 - 10” Flour Tortillas
1/3 cup - Fresh herb mixture, finely chopped (thyme, chives, parsley)

Methods/Steps

  1. Pre-heat a flat-top griddle to 350° or pre-heat a panini press.
  2. In a large mixing bowl combine beans, cheese, jalapeños, cilantro, tomatoes, salt and pepper, stir to blend, reserve for assembly.
  3. Place 5 oz. (#8 scoop) of the bean mixture on one half of a tortilla and fold over to form a half-circle.
  4. Toast or press the quesadilla for 1-1 ½ minutes per side or until cheese is melted and center is hot. Cut into ½’s or 4th’s and serve. Repeat for remaining mixture.

Related Terms:

Beans, Appetizer, Mexican

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