Bean Quesadilla
Ingredients
2 tortillas (or small flatbreads)
50g grated cheese (easy-melting type)
3 tablespoons beans in chili sauce
1 tablespoon corn (canned)
1 green onion stalk
a drop of oil
Servings: 1
How to prepare bean quesadilla
- Brush a pan that fits the tortilla with a drop of oil. When the pan is hot, turn the heat to minimum.
- Place one tortilla in the pan and fry on both sides, turning it every 10 seconds several times, until you feel it starts to smoke a bit, about 5-6 times.
- Sprinkle half of the cheese in a thin layer, leaving the edge free (2cm) so it doesn't reach the pan, otherwise the cheese will burn or leak out by the end.
- Put the beans over the cheese.
- Sprinkle the corn and onion cut into rounds.
* I also sprinkled some Mexican seasoning because I felt the beans had lost some of their spiciness - Sprinkle the rest of the cheese.
- Cover everything with another tortilla and press with your hand.
- Flip the quesadilla (it turns easily) and leave on the other side for 2-3 more minutes, until you feel it smoking a bit again.
- Remove from the pan, cut into 6 pieces and serve plain, with guacamole, sour cream, or pico de gallo.
Building the quesadilla
