DinnerCountCheese Quesadillas
These quesadillas are quick to make, and picky eaters like them. Each flour tortilla gets a spoonful of refried beans and a layer of cheese. Then you fold it and crisp it in butter in a skillet until the cheese melts. A warm oven holds the finished ones while you cook the rest. Cut them into wedges and set out salsa and sour cream for dipping. They have no meat.
Ingredients (serves 4)
- Flour tortillas8 tortillas
- Shredded cheese1½ cups
- Salsa½ cup
- Sour cream½ cup
- Refried beans (canned)about ½ of a 16 oz can
- Butter2 tbsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need 4 flour tortillas, ¾ cup shredded cheese, and about ¼ of a 16 oz can of refried beans.
For 4 people, you’ll need 8 flour tortillas, 1½ cups shredded cheese, and about ½ of a 16 oz can of refried beans.
For 6 people, you’ll need 12 flour tortillas, 2¼ cups shredded cheese, and about ¾ of a 16 oz can of refried beans.
For 8 people, you’ll need 16 flour tortillas, 3 cups shredded cheese, and 1 can (16 oz) of refried beans.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Flour tortillas | 4 tortillas | 8 tortillas | 12 tortillas | 16 tortillas |
| Shredded cheese | ¾ cup | 1½ cups | 2¼ cups | 3 cups |
| Salsa | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Sour cream | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Refried beans (canned) | about ¼ of a 16 oz can | about ½ of a 16 oz can | about ¾ of a 16 oz can | 1 can (16 oz) |
| Butter | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp (½ stick) |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. With fewer pieces, use the same 12-inch skillet, space them out, and keep the same time.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe that’s six batches in the skillet instead of four, or two skillets at once. The time for each batch is the same. Keep the early batches warm in a low oven.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 12-inch skillet. At about 2× the recipe that’s eight batches in the skillet instead of four, or two skillets at once. The time for each batch is the same. Keep the early batches warm in a low oven.
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Steps
- Spread a spoonful of the refried beans over half of each tortilla, and scatter the cheese over the beans. Fold the tortillas in half.
- Heat the oven to 200°F. Melt a little of the butter in a large skillet over medium heat. Lay in two quesadillas at a time and cook for about 2 minutes on each side, pressing gently with a spatula. A quesadilla is done when the outside is golden and crisp and the cheese has melted. Keep the finished ones warm on a sheet pan in the 200°F oven while you cook the rest the same way, adding butter as needed. Each batch takes about 5 minutes.
- Cut each quesadilla into wedges, and set out the salsa and the sour cream so everyone can top their own.
Good to Know
- Contains Milk, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌶 Mild heat from salsa. For younger or sensitive eaters: buy the mild jar, because the heat depends on the jar you buy.
