Cream Cheese Cheddar Bean Quesadilla Recipes

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CHEDDAR BEAN QUESADILLAS



Cheddar Bean Quesadillas image

"These quesadillas are so tasty," Grace Sandvigen raves from Rochester, New York. With beans, cheese and an assortment of toppings, they're such a cinch to fix teenagers could whip them up themselves.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 servings.

Number Of Ingredients 7

4 flour tortillas (8 inches)
2/3 cup refried beans
1-1/2 cups shredded cheddar cheese
1/4 cup canned chopped green chilies
1/3 cup sliced green onions
1/3 cup sliced ripe olives
Salsa

Steps:

  • On two tortillas, spread refried beans to within 1 in. of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese and remaining tortillas., On a lightly greased griddle, cook quesadillas over medium heat for 2-4 minutes on each side or until browned and cheese is melted. Cut into wedges. Serve with salsa.

Nutrition Facts :

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.

BEAN & CHEESE QUESADILLAS



Bean & Cheese Quesadillas image

My son doesn't eat meat, so I created this recipe as a way for me to cook one meal for the family instead of two. It's so easy, my toddler grandson helps me make it! -Tina McMullen, Salina, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) refried beans
1/2 cup canned petite diced tomatoes
2 green onions, chopped
12 flour tortillas (8 inches)
2 cups shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

  • In a small bowl, mix beans, tomatoes and green onions. Spread half the tortillas with bean mixture. Sprinkle with cheese; top with remaining tortillas., Heat a griddle over medium heat. Place tortillas on griddle in batches. Cook until golden brown and cheese is melted, 2-3 minutes on each side. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 544 calories, Fat 21g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1028mg sodium, Carbohydrate 67g carbohydrate (1g sugars, Fiber 6g fiber), Protein 21g protein.

BEAN QUESADILLAS



Bean Quesadillas image

Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.

Provided by jjenkraynakorriss

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
½ (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
¼ cup vegetable oil

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
  • Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
  • Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 69.7 g, Cholesterol 9.9 mg, Fat 18.3 g, Fiber 6.4 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 912.6 mg, Sugar 4 g

BAKED BEAN AND CHEESE QUESADILLAS



Baked Bean and Cheese Quesadillas image

These quesadillas have little in common with fast-food varieties, which are made with flour tortillas and a lot more cheese. A Taco Bell cheese quesadilla has 480 calories and 1,000 milligrams of sodium; if you order cheese quesadillas at Baja Fresh, you're asking for 1,200 calories and 2,140 milligrams of sodium. I make a meal out of quesadillas by including beans or vegetables with the cheese, and I use corn tortillas rather than flour. Another plus: Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 5m

Yield One serving

Number Of Ingredients 4

2 corn tortillas
1/3 cup cooked baked beans, homemade or canned, with sauce
1 ounce grated Monterey Jack, Cheddar or mixed cheeses 1/4 cup
Salsa for serving optional

Steps:

  • In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
  • In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 482 milligrams, Sugar 7 grams

BLACK BEAN AND CORN QUESADILLAS



Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

  • Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  • Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

CREAM CHEESE CHEDDAR BEAN QUESADILLA



Cream Cheese Cheddar Bean Quesadilla image

Make and share this Cream Cheese Cheddar Bean Quesadilla recipe from Food.com.

Provided by 89240

Categories     Lunch/Snacks

Time 10m

Yield 1 quesadilla

Number Of Ingredients 8

1 medium white flour tortillas or 1 medium wheat flour tortilla
2 teaspoons cream cheese
2 ounces cheddar cheese, cut into thin strips
2 -3 tablespoons canned black beans
1 tablespoon diced onion, optional
1/2 teaspoon unsalted butter, melted
sour cream, optional
salsa, optional

Steps:

  • Spread cream cheese on one side of the tortilla, completely covering it.
  • Top the cream cheese with the black beans and onion.
  • Top the beans with the cheddar and fold over.
  • Heat skillet to medium.
  • Brush one side of folded tortilla with melted butter.
  • Put the quesadilla butter side down in skillet.
  • While that side is cooking, brush butter on the other side.
  • When lightly browned, flip.
  • When both sides are lightly browned, remove from skillet and serve with sour cream and salsa, if desired.

Nutrition Facts : Calories 453.2, Fat 27.7, SaturatedFat 15.9, Cholesterol 75.3, Sodium 789.9, Carbohydrate 30.6, Fiber 3.6, Sugar 1.9, Protein 20.4

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.

BEAN AND CHEESE QUESADILLA



Bean and Cheese Quesadilla image

This is a kid pleaser recipe, especially served with ranch dressing for dipping. We often eat these for lunch along with chips and salsa. For a lower fat version, just microwave them instead of frying. They just lack the buttery crispy edges, but my kids still like them.

Provided by LizAnn

Categories     Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 6

8 12 inch tortillas
1 (16 ounce) can refried beans (Rosarita)
6 ounces monterey jack cheese
6 ounces cheddar cheese, shredded and mixed together
4 tablespoons oil
4 tablespoons butter

Steps:

  • Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat.
  • place assembled quesadilla into pan.
  • Cook till bottom is browned then turn over and brown other side.
  • Place on large plate and cool 1-2 min.
  • cut into eight wedges with scissors.
  • repeat three more times.
  • Serve immediately.

Nutrition Facts : Calories 1105, Fat 65.1, SaturatedFat 29.8, Cholesterol 124.4, Sodium 1817, Carbohydrate 90.4, Fiber 10.3, Sugar 3.4, Protein 39.6

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