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Deep Fried Bean and Cheese Quesadilla
Servings:
24
mini triangle quesadillas
Prep Time:
2
minutes
mins
Cook Time:
2
minutes
mins
Total Time:
4
minutes
mins
Description
This simple appetizer is so unsuspecting, but it will rock your world. GUARANTEED.
Ingredients
US Customary
Metric
12
Corn Tortillas
1
Can
Refried Beans
2
teaspoons
Old El Paso Taco Seasoning
2
Cups
Pepperjack Cheese
,
grated
Oil for frying
Guacamole for Dipping
Instructions
Heat a small skillet over medium high heat and cook one tortilla for a few seconds on each side.
12 Corn Tortillas
Meanwhile, mix the beans and taco seasoning together.
1 Can Refried Beans,
2 teaspoons Old El Paso Taco Seasoning
Set aside.
Lay each tortilla out flat, and cover half of it with the bean mixture and about 1/4 cup of the cheese.
2 Cups Pepperjack Cheese
Fold the tortilla in half
see note
and slice down the middle, creating two triangles.
Heat a medium skillet over medium heat.
Add 1 tablespoon of canola oil and heat until shimmering.
Oil for frying
Add a couple of the triangles at a time, cooking until golden on each side, about 1-2 minutes.
Drain between two paper towels and serve immediately.
Guacamole for Dipping
Notes
Folding the quesadilla versus making an entire circle and then cutting it in half helps to ensure that the filling doesn't ooze out on all side.
Nutrition
Serving:
1
g
Calories:
70
kcal
Carbohydrates:
7
g
Protein:
3
g
Fat:
3
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Cholesterol:
8
mg
Sodium:
123
mg
Potassium:
32
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
82
IU
Vitamin C:
1
mg
Calcium:
84
mg
Iron:
1
mg
Full Nutrition
Author:
Sweet Basil
Course:
Everyone's Favorite Mexican Recipes