Mexican Quesadillas

Mexican Quesadillas
Print Recipe
Mexican Quesadillas become little triangle gems that are perfect for a quick meal before activities, on the run or packed in foil for lunch. Look for Eden Organic refried beans in the health food section - some other beans can be runny and make the quesadillas messy. Serve with salsa, guacamole and sour cream and chopped vegetables if desired.
Mexican Quesadillas
Print Recipe
Mexican Quesadillas become little triangle gems that are perfect for a quick meal before activities, on the run or packed in foil for lunch. Look for Eden Organic refried beans in the health food section - some other beans can be runny and make the quesadillas messy. Serve with salsa, guacamole and sour cream and chopped vegetables if desired.
Ingredients
Filling Mixture:
Instructions
  1. Combine all filling ingredients in a medium bowl and refrigerate until ready to cook.
  2. Divide mixture between the 8-10 tortilla shells, spread with a knife on half the shell and fold over.
  3. Coat a 12 inch frying pan with a tiny bit of oil (no oil needed if you are using a non-stick pan) and fry up 2 shells at a time over medium heat.
  4. Flip shells when slightly brown 3-4 minutes per side.
  5. Serve with dipping sauces. Extra quesadillas can be cooked then frozen, wrapped in foil in a ziplock bag and reheated at a later time in a frying pan or in the toaster oven. Try them for school lunches heated and wrapped in foil.
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