Ingredients for Baked Quesadillas
- Stewed Tomatoes
- 1 medium green bell pepper (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- Crushed Red Pepper Flakes
- 1 (15 ounce) can pinto beans, drained and rinsed
- Cheddar Cheese
- Mozzarella Cheese
- Flour Tortillas
- Olive oil for greasing the baking dish
How to Make Baked Quesadillas
- In a large saucepan, combine 1 (28 ounce) can diced tomatoes, 1 medium green bell pepper (chopped), 2 cloves garlic (minced), 2 tablespoons lime juice, 1 tablespoon chili powder, and 1-2 jalapeños (minced, adjust to your spice preference).
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Stir in 1 (15 ounce) can pinto beans, drained and rinsed.
- In a separate bowl, combine 1.5 cups shredded cheddar cheese and 0.5 cup shredded Monterey Jack cheese (or your favorite cheese blend).
- Spread about 1/4 cup of the cheese mixture onto one half of each large flour tortilla. Top with 1/3 cup of the tomato mixture.
- Fold the tortillas in half to form a half-moon shape.
- Lightly grease a baking dish with olive oil.
- Arrange the quesadillas in the prepared baking dish.
- Sprinkle the remaining cheese mixture over the top of the quesadillas.
- Bake at 450°F (232°C) for 8-10 minutes, or until the tortillas are lightly browned and the cheese is melted and bubbly.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
28g
Carbs
10g
