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Spicy Refried Bean & Cheese Quesadilla

These classic bean quesadillas get a kick with some jalapeños, cumin and Monterey Jack cheese.

At a glance
Main Ingredient
Beans/Legumes, Chicken
Cuisine Type
Latin
Menu Part
Entrée
Serves
32 servings
Yield: 32 servings

Ingredients

1 bag Santiago Seasoned Vegetarian Refried Beans
1 3/4 qt. boiling water
2 lbs. jack cheese, shredded
3 tbsp. nacho-style jalapeño slices, finely chopped
2 tsp. ground cumin
32 10-in. flour tortillas
2 lbs. chicken, cooked, diced
2 lbs. bacon, cooked, crumbled
1 cup Monterey Jack cheese, shredded

Methods/Steps

1. Refresh refried beans with boiling water. Sprinkle refried beans with jack cheese, chopped jalapeño and ground cumin. Blend in thoroughly.

2. For each quesadilla, spread 1/3 cup bean filling on half of tortilla. Sprinkle filling with 1 oz. chicken, 1 oz. bacon and 1 oz. Monterey Jack cheese. Fold in half to cover filling ingredients.

3. Heat filled tortillas on well-greased 325°F griddle until golden on one side, about 1 min. Flip and heat second side until golden and cheese melts, about 1 min. more. Hold covered in warm oven or steamtable. Cut each tortilla into 3 wedges to serve.

Recipe by Basic American Foods

Related Terms:

Beans/Legumes, Chicken, Latin, Entrée

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