3-4 tablespoons refried beans
1/2 Cup shredded cheese (I prefer the Mexican fiesta-style blends)
2 Flour tortillas
1 1/2 Tablespoons diced jalapeños or chilis (optional, you could also add cooked chicken, sautéed onions and/or peppers or any other filling that you like)
1 Bottle hot sauce (optional)
Put the refried beans in a bowl and stir them until they’re smoother. Then take one tortilla and put a dollop of the refried beans in the middle and spread it out toward the edges. Do this until you have a fairly uniform layer. Do not use more than the recommended amount of refried beans or it will be hard to flip the quesadilla.
Next sprinkle the cheese uniformly over the beans. And top with your jalapeños. Then place the second tortilla on top and gently press down.
Carefully place the quesadilla in a frying pan and turn the heat to medium. Preheating the pan with the quesadilla in it will allow the beans and cheese extra time to warm up.
After five minutes, use your spatula to try to slide the quesadilla around in the pan. If it slides easily, the bottom is toasting and it’s ready to flip. (Note: If you see smoke at any point the tortilla is probably burning, and you’ll want to flip it fast or remove it from the pan.)
Toast the second side for three minutes (or less depending on your stove) because the pan is preheated. Remove it from the pan and cut it into sixths. Add some hot sauce, and you have a meal.
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