Cheesy and Crunchy Quesadillas
Quesadillas are a versatile and crowd-pleasing dish that can be customized to suit any taste. This particular recipe is inspired by my grandmother's love for Mexican cuisine and her knack for creating simple yet flavorful dishes. With just a few ingredients and minimal prep time, these cheesy and crunchy quesadillas are perfect for a quick lunch or dinner.
The secret to achieving the perfect crunch lies in using a hot skillet and cooking the quesadillas until they're golden brown on both sides. Don't forget to add your favorite toppings and enjoy them with your friends and family!
Feel free to get creative with the fillings – you can add grilled vegetables, cooked chicken, or even some spicy jalapeños to give it an extra kick. The possibilities are endless!
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup cooked black beans
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- In a large bowl, combine the shredded cheddar cheese, black beans, red and green bell peppers, red onion, cilantro, cumin, salt, and black pepper. Mix well.
- Place about 1/4 cup of the cheese mixture onto one half of each tortilla, then fold the other half over to form a half-moon shape.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
- Cook the quesadillas in batches, 2 at a time, for 2-3 minutes per side or until golden brown and crispy. Add more oil as needed between batches.
- Transfer the cooked quesadillas to a cutting board and let them cool for 1-2 minutes before slicing into wedges.