Green Chile, Bean and Cheese Quesadillas

After cooking with a few different quesadilla recipes, we discovered the most simple way to make them in a skillet. This method prevents anything from falling out when you try to perform a balancing act while flipping them. You can just make 'em with cheese but... um, you gotta try the green chile version - it just brings it home. I had some leftover beans so I just threw those in too and voila we have a delicious meal on our hands and in our bellies. I don't use any butter or oil - if you have a well seasoned (cast iron) skillet you don't need it. Check 'em out...

Green Chile, Bean and Cheese Quesadillas      

Serves 2
 

Green Chile, Bean and Cheese Quesadillas

ingredients

• 2 large flour tortillas

• 2 handfuls of shredded extra Sharp Cheddar Cheese
• 1/2 cup black beans (drained and rinsed)
• 2 chopped green chiles (roasted, peeled & seeded)
• Sour cream (optional)

directions

1. Preheat a cast iron skillet over medium heat. Lay one tortillas in the pan and add half the ingredients onto half of the tortilla and fold over. Scoot the quesadilla to the center of the pan, cook until golden and crisp and then flip and cook until golden brown. Remove from the pan onto a cutting board.

2. Repeat with the other ingredients. Let each quesadilla rest for a few minutes before slicing. Serve with salsa, guacamole or sour cream.

Green chiles, YUM!

Enjoy!

This recipe was adapted from ME.