Best Bean And Cheese Toaster Quesadilla Recipe By Tasty Recipes

BUFFALO CHICKEN TOASTER "QUESADILLA" RECIPE BY TASTY

Steps:

• Using a butter knife, spread the cream cheese in an even layer over the tortilla.
• In a small bowl, mix together the chicken and buffalo sauce.
• Add the chicken to the top half of the tortilla. Sprinkle with scallions.
• Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
• Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
• Serve with ranch, if desired.
• Enjoy!

TURKEY PESTO TOASTER "QUESADILLA" RECIPE BY TASTY

Steps:

• Spread the pesto evenly over the tortilla with a butter knife.
• Peel the mozzarella string cheese into strips. Place the cheese and roasted red peppers over the top half of the tortilla. Top with the turkey.
• Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
• Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
• Enjoy!

BEAN AND CHEESE TOASTERDILLA

Steps:

• Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
• Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
• Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
• Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

BEAN AND CHEDDAR CHEESE QUESADILLAS

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.

BAKED BEAN AND CHEESE QUESADILLAS

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.

BEAN QUESADILLAS

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.

CHEDDAR BEAN QUESADILLAS

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.

BEAN & CHEESE QUESADILLAS

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.

BEAN AND CHEESE QUESADILLA

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.

GRILLED COURGETTE, BEAN & CHEESE QUESADILLA

Steps:

• Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
• Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
• Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.