Ingredients for Baked Quesadillas
- 1 (28 ounce) can diced tomatoes
- 1 medium green bell pepper (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon crushed red pepper flakes, to taste
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1.5 cups shredded cheddar cheese
- as desired mozzarella cheese, for cheese blend
- 6-8 large flour tortillas
- olive oil, for greasing baking dish
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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.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
28g
Carbs
10g
