Cheese Quesadilla Variation: Cheese and Pinto Bean Quesadilla
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 16 (6 inch) sized flour tortillas (no lard variety) | |
| 1 pound shredded lowfat cheddar cheese | For vegan: use vegan cheese |
| Optional Toppings: | |
| ½ cup light sour cream | For vegan: use vegan sour cream |
| 1 cup salsa | |
| 4 green onions | Washed, trimmed, chopped. Optional |
| ½ cup sliced olives | Optional |
| Variation: Add 1 (15 oz. ) can pinto beans |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 450 degrees. | |
| 2 | Place 8 tortillas on baking sheet. | |
| 3 | Sprinkle with cheddar cheese and Monterey Jack cheese evenly over tortillas; (ADD pinto beans if adding pinto beans) top with remaining tortillas. | |
| 4 | Brush lightly with oil. Bake for 4 minutes. | |
| 5 | Top with your favorite toppings. |
