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Baked Bean Quesadilla
Fill out the classic quesadilla with sweet, hearty Bush’s Best® Baked Beans added to popular Mexican ingredients like chopped tomatoes, fresh cilantro, and diced jalapeños.
- Prep Time
10 Mins
- Cook Time
5 Mins
- Serves
32
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- 1 lb 5 oz Shredded Mexican 4 cheese blend
- 6.5 oz Yellow onions, diced
- 4 oz Pickled jalapeños, chopped
- ⅓ cup (approx. ½ bunch) Fresh cilantro, roughly chopped
- 8 oz Roma tomatoes, seeded and diced
- 2 Tbsp Salt-free fajita seasoning
- 2 tsp Dark chili powder
- Kosher salt and black pepper (To taste)
- 32 10” flour tortillas
- ⅓ cup Fresh herb mixture, finely chopped (thyme, chives, parsley)
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- 1 lb 5 oz Shredded Mexican 4 cheese blend
- 6.5 oz Yellow onions, diced
- 4 oz Pickled jalapeños, chopped
- ⅓ cup (approx. ½ bunch) Fresh cilantro, roughly chopped
- 8 oz Roma tomatoes, seeded and diced
- 2 Tbsp Salt-free fajita seasoning
- 2 tsp Dark chili powder
- Kosher salt and black pepper (To taste)
- 32 10” flour tortillas
- ⅓ cup Fresh herb mixture, finely chopped (thyme, chives, parsley)
DIRECTIONS
- Pre-heat a flat-top griddle to 350°F or pre-heat a panini press.
- In a large mixing bowl combine beans, cheese, jalapeños, cilantro, tomatoes and salt and pepper. Stir to blend and reserve for assembly.
- Place 5 oz (#8 scoop) of the bean mixture on one half of a tortilla and fold over to form a half-circle.
- Toast or press the quesadilla for 1 to 1 ½ minutes per side or until cheese is melted and center is hot. Cut into halves or fourths and serve. Repeat for remaining mixture.
