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Thursday, March 2, 2017

Baked Bean and Cheese Quesadillas







Martha Rose Shulman  
  Time 5 minutes 
 Yield One serving 

These quesadillas have little in common with fast-food varieties, which are made with flour tortillas and a lot more cheese. A Taco Bell cheese quesadilla has 480 calories and 1,000 milligrams of sodium; if you order cheese quesadillas at Baja Fresh, you’re asking for 1,200 calories and 2,140 milligrams of sodium. I make a meal out of quesadillas by including beans or vegetables with the cheese, and I use corn tortillas rather than flour. Another plus: Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.

Featured in: Fast Food For Harried Days.

Ingredients
For the baked bean and cheese quesadillas
2 corn tortillas
1/3 cup cooked baked beans, homemade or canned, with sauce
1 ounce grated Monterey Jack, Cheddar or mixed cheeses 1/4 cup
 Salsa for serving optional

Preparation
For the baked bean and cheese quesadillas
1. 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.
2. 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.

Advance preparation: Cooked beans will keep for four to five days in the refrigerator.

Nutritional information per quesadilla (commercial baked beans will have more sodium)
269 calories; 6 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 25 milligrams cholesterol; 29 grams carbohydrates; 6 grams dietary fiber; 269 milligrams sodium (does not include salt to taste); 12 grams protein

http://cooking.nytimes.com/recipes/1013515-baked-bean-and-cheese-quesadillas



 

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