Spicy Refried Bean & Cheese Quesadilla
Crumbled bacon twists this familiar South of the Border favorite prepared with Santiago® Refried Beans. It does double duty as a shared appetizer and main-dish offering.
Serving size: 1 quesadilla / 1/3 cup bean filling
Instructions
| Ingredient |
Quantity |
Instructions |
| Bean Filling |
|
Refresh refried beans with 1 3/4 qts. boiling water. Increase holding time by 5 to 10 minutes. |
| Jack cheese, shredded |
2 lb.
|
|
| Santiago® Seasoned Vegetarian Refried Beans |
1 bag
|
|
| Boiling water |
1 3/4 qt.
|
Sprinkle refried beans with Jack cheese, chopped jalapeño and ground cumin. Blend in throughly.
|
| Monterey Jack cheese, shredded |
1 cup
|
|
| Nacho-style jalapeno slices, finley chopped |
3 tbsp.
|
For each quesadilla, spread1/3 cup bean filling on one half of tortilla. Sprinkle filling with 1 oz. chicken, 1 oz. bacon and 1 oz. Jack cheese. Fold in half to cover filling ingredients. |
| Ground cumin |
2 tsp.
|
|
| Quesadilla |
1 3/4 qt.
|
Heat filled tortillas on well-greased, 325°F griddle until golden on one side, about 1 minute. Flip and head second side until golden and cheese melts, about 1 minute more. Hold covered in warn oven or steamtable. Cut each tortilla into three wedges to serve.
|
| 10-inch flour tortillas |
32 each
|
|
| Chicken, cooked and diced |
2 lb.
|
|
| Bacon, cooked, crumbled |
2 lb.
|
|
Nutritional Information Per Serving
| Riboflavin — .4mg |
Iron — 3.3mg |
Sodium — 1221mg |
| Niacin — 6.2mg |
Potassium — 654 mg |
Calcium — 340.2mg |
| Cholesterol — 77.3mg |
Zinc — 2.7mg |
Vitamin B6 — .3mg |
| Calories — 555KCAL |
Vitamin B12 — .9mcg |
Protein — 32.8g |
| Thiamine — .5mg |
SatFat — 12.8g |
Phosphorus — 432.1mg |
| Folate — 48.1mcg |
Fat — 30.6g |
Carbs — 36.0g |
| Vitamin A — 323IU |
Fiber — 5.2g |
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