Spinach Bell Pepper Refried Bean And Cheddar Quesadillas Recipes

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BEAN AND CHEDDAR CHEESE QUESADILLAS



Bean and Cheddar Cheese Quesadillas image

Provided by Food Network Kitchen

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

About 5 tablespoons unsalted butter
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 (15 1/2-ounce) can pinto beans, drained
1/2 teaspoon kosher salt, plus more, to taste
16 corn tortillas, preferably white
1 1/2 cups Cheddar (about 3 ounces)
1 ripe Hass avocado
1 ripe tomato, cored and diced
Freshly ground black pepper
1/4 cup sour cream, optional

Steps:

  • Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.
  • Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.
  • Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.
  • Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.

STEWED CHICKEN, BELL PEPPER AND CHEDDAR QUESADILLAS



Stewed Chicken, Bell Pepper and Cheddar Quesadillas image

Simmer chicken in a fire-roasted tomato sauce and spoon it over a tortilla filled with charred bell peppers and shredded Cheddar for a delicious quesadilla.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
1 tablespoon vegetable oil
2 red bell peppers, cut into 1/4-inch strips
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Cheddar
2 tablespoons unsalted butter
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

  • Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
  • Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS



Homemade Chorizo, Refried Bean and Cheddar Quesadillas image

Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon lard
1/4 cup minced onion
3 cloves garlic, minced
1/2 pound ground pork
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Pinch ground cinnamon
Pinch ground cloves
Kosher salt
Four 10-inch (burrito size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
1 jalapeno, chopped (seeds removed for less heat)
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

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